LOBSTER TAILS

[captainlee]

It's our anniversary next week and we were able to find some large tails at Costco. I have been in the past doing them in the oven at 425 with some butter and lemon. They turn out great and I've never dried them out. Looking to expand my horizons and try something different. Any suggestions ???? I also have a container of Phillip lump crab meat which could be added.

[58limited]

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[captainlee]

Wow, that looks fantastic. Unfortunately dairy is off limits for me but sometimes it's worth paying the price. Thanks.

[texastweeter]

Classic!

[smokenoob]

I have not done it yet but a friend swears by sous vide lobster. Maybe google up some recipes.

[Jfrosty27]

Yup. Sous vide. Pull the raw meat out of the tails. Bag with butter, a little salt, maybe some garlic. Then in the pool. Google it. Yum.

[smokenoob]

any tricks to cleanly getting meat out of shell without tearing it up?

[Jfrosty27]

smokenoob. It’s really easy. Snip length wise down each side of the underside of the tail. Peel back that thin shell under there towards the tail. Then slide your fingers under the meat and gently lift it out.

[GolfGeezer]

Sous Vide temp? Time?

[bmillin]

of course Kenji has advice for you Smokenoob. He recommends skewering then parboiling to set the tails.

https://www.seriouseats.com/food-lab-complete-guide-to-sous-vide-lobster

[smokenoob]

Thanks! just saved to Paprika!

[Richard Chrz]

I would likely SV first if you have it, and then add a bit of wood smoke on the grill.

[TripleB]

I just steam them for about 10-15 minutes (depending on the size). Enjoy

[captainlee]

Thanks, I've done that before too. I'll keep that on the list.

[WayneT]

One of my all-time favorites for lobster tail.

https://www.emerils.com/122531/lobster-champagne-vanilla-sauce

[captainlee]

That looks really good, another recipe with cream. I have to decide if it's worth the price to pay. That is definitely a good suggestion.

[grantgallagher]

captainlee If its lactose intolerance, heavy cream has almost zero lactose and is generally tolerated fine by my mother and one friend i know with lactose intolerance. They also make over the counter products you can take before a meal to avoid the "consequences".

[captainlee]

I'll have to think about that one, rich sauces don't work either. I love Alfredo but the cheese is the killer. I have a very weird stomach unfortunately.

[WayneT]

If my memory serves me correctly, ItsAllGoneToTheDogs did a lobster tail with a crab imperial stuffing.

[ItsAllGoneToTheDogs]

I have shared smoke lobster tails a few times, but haven't stuffed a tail with crab imperial yet (though now I'm gonna have to at some point )

[ItsAllGoneToTheDogs]

This particular cook I believe I did 225 until 125 IT no grilling, just basted a few times. I believe I cook to 130 when going that low of a smoke temp. At 275 I've pulled at 125 and it was perfect once the tails hit the plate. Roughly an hour I think but you'd have to research to find the timing and still guess due to size.

https://pitmaster.amazingribs.com/forum/food-recipes-techniques-show-us-what-youre-cooking/show-tell/1347764-show-us-what-you-re-cooking-suwyc-volume-28-winter-2022-2023?p=1354127#post1354127

[captainlee]

That looks good too. Think we just want to avoid the smoke on this cook, we do quite a bit of the smoking, looking for a different direction this time. But, that combo in the smoker looks awesome and i will have to give it a try. Thanks.

[ItsAllGoneToTheDogs]

captainlee it isn't a heavy smoke just barely more than grilled lobster, but I understand