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Egged PEI Lobster

Grand Oeuf Vert
Grand Oeuf Vert Posts: 1,631
edited November -0001 in EggHead Forum
Thank you so much Little Chef for your help. They turned out OK.
Here are the critters...
A mommy and a daddy
Lobster001.jpg
They were caught on Saturday off the coast of PEI. Boiled and packed in ice for the plane ride home.
I loaded the egg and got the Mesquite smoking strong.
In the meantime, back into the pot for 3 minutes...
Lobster004.jpg
After that, onto the egg for 5 more minutes...
Lobster005.jpg
Then time to eat!
Lobster007.jpg
Notice... lots of budda and beeyeh!
Bit small but very tasty.
Da Wife doesn't like lobster, so I cooked her turf...
Lobster002.jpg
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Comments

  • Cecil
    Cecil Posts: 771
    Would the turf be Costco turkey burgers?

    Walt
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  • Cecil
    Cecil Posts: 771
    BTW surf looks great!
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  • Grand Oeuf Vert
    Grand Oeuf Vert Posts: 1,631
    Heck no! Ground steak only for my bride! (Hamburgers)
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  • Cecil
    Cecil Posts: 771
    Gotcha, they look like the burgers I cook.

    Walt
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  • mikeb6109
    mikeb6109 Posts: 2,067
    Looking good , but as a Maritimer i can't see the double boiling of a beautiful critter like that!Another question why try to smoke a lobster that is still in it shell...did you get any smoke flavor? I would have broken the lobster cold in a bowl to keep the juices and then put it on a low temp egg with some smoke,but then again not sure on the lobster/smoke idea??

    how did it taste?
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  • Grand Oeuf Vert
    Grand Oeuf Vert Posts: 1,631
    I went off LChef's advice. The double boil was to re-moist the tails. The heavy smoke did seep into the tails. Remember, they were only on the egg 5 minutes.
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  • Little Chef
    Little Chef Posts: 4,725
    Tim...Sorry, I knew they weren't going to be perfect. ;) Unfortunately, those little lobbies looked fully cooked when you got them, not par cooked. I was just trying my best to give you a hot meal, with a bit of smoke flavor. Had you thrown the moisture deprived cold lobbies on the Egg as they were, they would have been nothing but smokey saw dust. I know they weren't the best, but hopefully better than they would have been right off the ice. :blink: Next time you get some pretty critters like that, do not let them par boil them! :S You can do that yourself! And then PERFECT for eggin! ;)
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  • stike
    stike Posts: 15,597
    too bad they cooked them on you beforehand. if they'd kept in ice when cooked, they'd have been fine shipped live on ice, little seaweed or wet newspapers between them and the ice.

    made the best of it though. nice job.

    the drBBQ recipe that just got posted looks like it might be a real threat to simply steaming them, too. might be worth a try
    ed egli avea del cul fatto trombetta -Dante
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  • Grand Oeuf Vert
    Grand Oeuf Vert Posts: 1,631
    We used to be able to cart Live ones on the plane.
    Neighbor says rules have changed. Too bad you know.
    Anyway, what we got was OK. Tails were more rubbery that I thought. Claws were good. (no smoke in the claw of coarse.)
    Bride liked her turf! :woohoo: That's all that really matters.
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  • DryFly
    DryFly Posts: 351
    Gotta go with Mikeb on this one.
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  • Little Chef
    Little Chef Posts: 4,725
    Stike...Make me a promise!?? If you try that recipe, please promise me you will at least give those critters 3 minutes in boiling water before you split them?? :huh: That just aint right! :blink: Though they may not have intelligence, they are still living critters after all.... :huh: I know...I know...I am a wussy chef...could never visit a slaughter house, or would probably have to become vegetarian!! :S :ohmy:
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  • Fidel
    Fidel Posts: 10,172
    you don't want to know what he did to the live lobsters last week....i was horrified. I've never seen such inhumanity.

    At least he knew to remove the rubber bands from the claws before tossing them on the egg.

    you should hear the story about the monster lobster they "rescued" from CA and released back into the cold Atlantic.......
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  • Little Chef
    Little Chef Posts: 4,725
    Rod...You are absolutely correct....I don't want to know. :blink: At least you had the decency to remove the rubber bands before egging!! :huh: Oh...WAIT! That was the secret winning ingredient!! I forgot!! :ohmy: :blink:
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  • Little Chef
    Little Chef Posts: 4,725
    Mike...These lobsters were "par cooked" on Saturday. I can guarantee you there wasn't a single DROP of juice left to be had inside those shells (on Tuesday). That is why I recommended the re-boil before smoking. Trust me...goes against every grain of my NE upbringing as well, but I wouldn't have par cooked em to begin with. Neither would Grand Oeuf. We gotta work with, and make the best of, what we are given. :whistle:
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  • Little Chef
    Little Chef Posts: 4,725
    This may help make this entire thread make a bit more sense.....

    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=636877&catid=1

    The history behind the decisions made.... :laugh: :whistle:
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  • stike
    stike Posts: 15,597
    i split mine live the other day. just plunged the knife behind the eyes. that killed them quickly.
    ed egli avea del cul fatto trombetta -Dante
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  • Fidel
    Fidel Posts: 10,172
    stike wrote:
    i split mine live the other day. just plunged the knife behind the eyes. that killed them quickly.

    Well...2 out of the 3 anyway.
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  • Grand Oeuf Vert
    Grand Oeuf Vert Posts: 1,631
    Ok Stike.
    I agree with LC.
    You are going to make me toss my cookies if you keep giving me all the gorry details.
    (Lobster Tails are OK :lol:)
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  • stike
    stike Posts: 15,597
    you need to remove the rubber bands before you boil them, too. steaing, not so much. but you cant sometimes taste the latex from a boil
    ed egli avea del cul fatto trombetta -Dante
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  • Grand Oeuf Vert
    Grand Oeuf Vert Posts: 1,631
    What rubber bands?
    I've have to ask my neighbor what he did with them. :unsure:
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  • stike
    stike Posts: 15,597
    he caught them, right? so no rubber bands

    commercially caught, they band the claws so the lobsters don't kill each other in the tank.

    fidels was alluding to a story i told him. wife and i were watching the news one night and there was a chairty auction in california. a monster 5, 6, 10 pound (who remembers) lobster was being sold (live). some do-gooder bought him for something stupid, like $5000. American Airlines donated a flight home. and so the news crew had a camera with them on some boat as they powered out to sea. as they took him from the crate and walked to the rail to drop him overboard, we both turned to each other with jaws agape. h-o-l-y c-r-.... they held him up, showed him to the camera, and gently lowered him into the water. and to his death.

    they left the rubber bands on. something like three per claw (those big guys need multi-bands).

    they cut back to the news anchors who were smiling and very happy about the feel-good aspect of the story.

    don't worry about him starving to death. wouldn't happen. he more likely was eaten alive by his compadres.

    nice of them to spend all that money saving a lobster the ultimately killed anyway, instead of donating the money to a homeless veterans group or something....
    ed egli avea del cul fatto trombetta -Dante
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  • stike
    stike Posts: 15,597
    i swear. that does it. perpindicular to the carapace, right behind the eyes. it's tail will slap once or twice. he's a bug for cripes sake.

    don't cry for the lobster while you enjoy a steak. distance from the killing doth not equate with absolution from the sin.

    thus spake stikeathustra
    ed egli avea del cul fatto trombetta -Dante
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  • stike
    stike Posts: 15,597
    yee ha ha ha ha

    i'm a trained killer, mo' fo'
    ed egli avea del cul fatto trombetta -Dante
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  • stike
    stike Posts: 15,597
    a light a fluffy piece by one of my favoirte authors. this guy left us too soon, by his own hand. \
    anyway, light piece about the lobster.

    http://www.lobsterlib.com/feat/davidwallace/page/lobsterarticle.pdf

    an excerpt:
    "Up until sometime in the 1800s, though, lobster was literally
    low-class food, eaten only by the poor and institutionalized.
    Even in the harsh penal environment of early America, some
    colonies had laws against feeding lobsters to inmates more
    than once a week because it was thought to be cruel and unusual,
    like making people eat rats. One reason for their low
    status was how plentiful lobsters were in old New England.
    "Unbelievable abundance" is how one source describes the
    situation, including accounts of Plymouth pilgrims wading
    out and capturing all they wanted by hand, and of early
    Boston's seashore being littered with lobsters after hard
    storms-these latter were treated as a smelly nuisance and
    ground up for fertilizer."

    would be great to be drinking scotch sitting between him and joyce as they had a vocabulary contest...
    ed egli avea del cul fatto trombetta -Dante
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  • stike
    stike Posts: 15,597
    zackly. if it was safe to ship them dead on ice, it was safe to ship them live.

    hey, though. free lobstah am free lobstah!
    ed egli avea del cul fatto trombetta -Dante
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  • stike
    stike Posts: 15,597
    smoke is ok. i often will rub the shells with a slice of lemon. keeps them shiney when serving to guests. but the lemon gets on your hands, and, well, so the lemon malkes it onto the meat, too.

    same for smoke probably. ain't gettin' in past the membrane on the underside, or certainly the shell, but on the shell and thereby into the meat.

    no harm no foul. you dinnit do anything wrong, friend.
    ed egli avea del cul fatto trombetta -Dante
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