Best Way to Bbq Lobster?

[Shortie3]

Bought 7 plump lobster tails from Costco today and want to cook them right. Has anyone ever cooked them on the grill? How did you prepare them? I know I can look on the cooking websites, like allrecipes.com, but I want tried and true methods! Thanks in advance. Shortie

[NYCgrrl]

Pangaea Ron wrote:
NYCgrrl

Thanks, I took it in the best possible way.

I'm just waiting for the tide to go out this afternoon so that I can harvest Manila clams, Pacific Oysters, and Mediterranean mussels that I raise on my beach. I need to also retrieve my Dungeness crab pots this evening for the weekly Tue/Wed season closing. I usually harvest 4-5 per day. . . I'll trade chicken parts for crab anytime.

I think that I might have a need for more butter.

:W

Earlier this summer, the 3 children I camped with brought me a mass of wild mussels; forgot how much cleaning was needed of them vs cultivated but goodness were they good eating! Since it was off the cuff I rummaged around my coolers and found some roasted garlic, tomatoes and peppers from a local supermarket's salad bar,smashed some fresh garlic and simmered a sauce to cook the mollusks in including white wine, a half bunch of parsley, olive oil and sriracha sauce.

Fed a friendly group of teenage boys camped next to us for five seconds, LOL.

Some day I'll reach your region and slap self silly eating Dungeness:C.

[Pangaea_Ron]

NYCgrrl

Thanks, I took it in the best possible way.

I'm just waiting for the tide to go out this afternoon so that I can harvest Manila clams, Pacific Oysters, and Mediterranean mussels that I raise on my beach. I need to also retrieve my Dungeness crab pots this evening for the weekly Tue/Wed season closing. I usually harvest 4-5 per day. . . I'll trade chicken parts for crab anytime.

I think that I might have a need for more butter.

[NYCgrrl]

Pangaea Ron wrote:
I love lobster, but I love Dungeness Crab more. I just rowed out and pulled four large males from my crab pots, cleaned and cooked them. Nothing better than warm Dungeness Crab.

Hopefully you'll take this in the right way: Hate you much.

[Shortie3]

Our son, definitely did not overcook them - just till they were opaque and with the smokey flavor, have become our favorite way to cook them. We still want to try them in other ways as suggested by some who responded to my question, but . . . we'll see!!! Shortie

[AlmostBoatless]

Well, late to the party here but my only advice would be is to not overcook them. They cook in less time than you think. My fav way is simple steaming but the butter part is a definite!

[Shortie3]

Old-Biscuit wrote:
Melt 2 TBSP of butter per tail
Add minced garlic cloves......1 per tail is what we like but we LIKE garlic
Add 1/2 TBSP Lemon Juice per tail


Rinse tails..cut in half lengthwise\ Heavily brush the flesh with butter mix

Grill.....
Propane use medium-high heat
Charcoal distribute the ashed cover briquettes evenly


Ready to cook
Clean grate/oil it
Baste flesh one more time/salt-pepper then lay flesh side down
5 minutes........TURN over onto shell side. Baste repeatedly for next 3-6 mins.
DON'T OVERCOOK.....remove when flesh turn Opaque

We also at same time doing the lobster tails place a throw away aluminum pan (4X6) on grill with butter mixture and large peeled shrimp tails.
Stir/flip after couple mins..remove pan when shrimp turn pink

I had to freeze the tails last week as our company did not materialize until today! I knew they were coming so took them out to thaw along with 8 Prime Rib Steaks last night and they were ready to BBQ by 2 pm today. My adopted son Bbq'd for us and everything turned out perfect. He used old-biscuit's method for the lobster which had a smokey taste - OMG, it was heaven! Thanks to everyone for their input: I've printed out your methods/recipes and will try another one next time! Shortie

[NYCgrrl]

Price of lobbies have gone down again. Just bought 8 for $4.99/lb from here:

Stew Leonard's

If you are in the NY Greater Metropolitan Area time to rev up your RV and get there.

Since my grilling season is pretty much over (sniffle) I'll be parboiling them and then butter poaching them in buerre monte. I'll freeze them in the butter and be ready for the next time a lobster craving comes on.

[coolbreeze01]

Shortie3, haven't you cooked those lobsters yet?

[Shortie3]

robsouth wrote:
It's what's for dinner!!

OMG robsouth - I can just smell them cooking and it looks like the steak and lobster will be ready to serve at the same time! Thanks for the inspiration! Shortie:B

[Pangaea_Ron]

I love lobster, but I love Dungeness Crab more. I just rowed out and pulled four large males from my crab pots, cleaned and cooked them. Nothing better than warm Dungeness Crab.

[coolbreeze01]

Wow...and thank you.....Sending you a box of chocolate.

[NYCgrrl]

Want to grill your lobbies the Cook Illustrated way?

Cook's Illustrated Grilled Lobster wrote:
Charcoal-Grilled Lobsters

Published February 12, 2007.


Why this recipe works:

For a lobster recipe in which the smoky grilled flavors would penetrate the meat, we found that simply splitting the lobsters in half was the way to go. Starting them cut side down and then flipping them after two minutes kept moisture loss to a minimum. To allow the claws to finish cooking at the same time as the tail meat in our grilled lobster recipe, we cracked one side of each claw and cooked them covered with an aluminum pie plate.
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Serves 2 as a main course, 4 as an appetizer

Be sure not to overcook the lobster; like other shellfish, lobster meat gets tough when cooked for too long. The lobsters are done when the tomalley mixture is bubbling and the tail meat has turned a creamy opaque white. Have all garlic and parsley minced and the breadcrumbs ready before you start the grill. For the breadcrumbs, use bread that is a few days old, cut it into 1/2-inch cubes, and pulse the cubes in a food processor until they turn into fine crumbs. Don't halve the lobsters until the charcoal has been lit. Use the butter variations listed at the bottom, if desired.
Ingredients

6 tablespoons unsalted butter (3/4 stick), melted
2 medium cloves garlic, minced or pressed through a garlic press (about 2 teaspoons)
2 live lobsters (each 1 1/2 to 2 pounds)
1/4 cup fresh bread crumbs
2 tablespoons minced fresh parsley leaves
Vegetable oil for cooking grate
2 9-inch disposable pie plates or small roasting pans
Lemon wedges

Instructions

1. Light large chimney starter filled with charcoal (6 quarts, about 100 briquettes) and allow to burn until all coals are covered with layer of fine gray ash. Empty coals into grill and build single-level fire by spreading coals evenly over bottom of grill. Set cooking grate in place, cover grill, and heat until grate is hot, about 5 minutes. S****e cooking grate clean with grill brush. Grill is ready when coals are medium-hot.

2. Meanwhile, mix butter and garlic together in small bowl. Split lobsters in half lengthwise, according to illustrations below, removing stomach sac and intestinal tract. Scoop out green tomalley and place in medium bowl. Using back of chef's knife, whack one side of each claw, just to make opening (this will help accelerate cooking). Add breadcrumbs, parsley, and 2 tablespoons of melted garlic butter to bowl with tomalley. Use fork to mix together, breaking up tomalley at same time. Season lightly with salt and pepper to taste.

3. Season tail meat with salt and pepper to taste. Brush cut side of lobster halves with some of remaining garlic butter. Take lobsters to grill on large tray. Lightly dip small wad of paper towels in vegetable oil; holding wad with long-handled tongs, wipe cooking grate.

4. Place lobsters on grill flesh side down. Grill, uncovered, for 2 minutes. Transfer lobsters to tray, turning them shell side down. Spoon tomalley mixture evenly into open cavities of all four lobster halves. Place lobsters back onto grill, shell-side down. Baste lobsters with remaining garlic butter and cover claws with disposable aluminum pie plates or roasting pans. Grill until tail meat turns opaque creamy white color and tomalley mixture is bubbly and has begun to brown on top, 4 to 6 minutes.

5. Serve lobsters immediately with lemon wedges. Use lobster picks to get meat from inside claws and knuckles.

Oh and IMO no frou frou lobster specific tools are needed. Cutting the lobster in half? Just break the shoulder joint against itself and you are holding a full arm in hand. Now gently break the "thumb" of the claw against itself and the entire claw meat can be pulled from the hole. Knuckle joints are the hardest but still doable. Once again break in the middle against the joint; you might need a napkin to protect your hands since the carcass is "prickly" here.

Serving it whole? Break off the tail at the last body joint, cut soft underside skeleton w/ a knife and follow the above instructions.


Signed,


a CaveWoman Serial Lobster Killer:B

[Old-Biscuit]

4X4Dodger wrote:

Dog Folks wrote:
No disrespect SHortie3, but you cannot cook lobster "right" on a grill. The only way is to boil them. Frozen tails should be cooked differently than fresh live lobsters. (From a New England purist)

I heartily agree. And if you want the best way to do it. Go to the Cooks Illustrated web site;

https://www.cooksillustrated.com

And look there.

Grilling as a primary cooking technique will dry the lobster out quickly. And make it tough. If anything, boil it first to almost done, then slap on a hot grill to impart some smoky flavor and the grill marks. But only for a very short time.

Must not be 'basting' enough with melted butter :B

[4X4Dodger]

Dog Folks wrote:
No disrespect SHortie3, but you cannot cook lobster "right" on a grill. The only way is to boil them. Frozen tails should be cooked differently than fresh live lobsters. (From a New England purist)

I heartily agree. And if you want the best way to do it. Go to the Cooks Illustrated web site;

https://www.cooksillustrated.com

And look there.

Grilling as a primary cooking technique will dry the lobster out quickly. And make it tough. If anything, boil it first to almost done, then slap on a hot grill to impart some smoky flavor and the grill marks. But only for a very short time.