Raleigh, NC
LBGE
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Grilled Maine lobster experiment tonight..
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reinhart36
Posts: 253
in Off Topic
I picked up a couple of lobsters from a local philanthropic fund raiser event this morning. They fly the lobsters into the local regional airport the morning of distribution. It's an order ahead thing.
Anyway, gonna try this recipe. Will add results later..
These little buggers are lively, so hopefully I can pin them well enough to cut 'em straight.
Anyway, gonna try this recipe. Will add results later..
These little buggers are lively, so hopefully I can pin them well enough to cut 'em straight.
Comments
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Can’t wait to see how it turns out EricXL BGE, KJ classic, Joe Jr, UDS x2
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I would boil up some water and give 'em a head first dive to kill 'em then do the split. Not like there's a whole lot of lobster to consume head-wise. But I'm from bourbon country so factor that into the deal. Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Phase 1 complete:
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Decided to give them a 60 second bath ahead of the knife..
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Here are some pics during the cook. Went hot but indirect for the lobsters. Basted them in garlic taragon butter, that had some lemon zest, red pepper flakes, and salt and pepper in it too. I'd simmered the butter on the egg for a while to infuse all the flavors..
I smoked a goat shoulder a couple weeks ago, and had the butcher give be the 2 lbs of fat he trimmed of it. I rendered that down in jars in my pressure cooker and saved it. I used the fat to sear a 10 ounce beef filet in (reverse sear):
And ... The final product was fantastic!
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Work of art right there. Congrats on the cook and banquet.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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That looks awesome!
"Brought to you by bourbon, bacon, and a series of questionable life decisions."
South of Nashville, TN
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Great cook!In cooking you have to have a what-the-hell attitude. The only real stumbling block is fear of failure. ~Julia Child
LBGE, 22" Traeger, and a FireDisc deep in the heart of Texas -
To say that is a beautiful dish, is not giving enough credit. What a perfect combination--------------------------------------------------
Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
Nicely done sir!“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
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Fantastic cook!Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
That is an electric chair meal....looking good Eric!
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Thanks for the compliments! Next time, I think I'll break the claws off and start them a few minutes early. I ended up having to hit those in a tray of water in the oven to finish them.. Otherwise, it was outstanding, if I do say so myself.. ;-)
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That looks wonderful!
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Winning!
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Nothing to take away from your cook ( it was fantastic ) but a little off topic . My wife and daughter visited friends from Maine, they went down to the docks and got several lobsters just out of the ocean for 2 bucks each. My wife doesn't do seafood, but said that is the best she has ever eaten.
Be careful when following the masses. Sometimes the M is silent.
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@bucky925 Agreed, it can be pretty astonishing how inexpensive lobster is at the source. My wife and I did a Maine tour/vacation before we had kids, and were amazed at how affordable it was to eat lobster rolls for lunch and steamed lobster for dinner every day for a week! Beautiful region to boot..
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Very nice sir! Love the finished product. I'm a brussels sprouts fan too!
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