Lobster and scallops tonight

[Ribber]

I'm doing lobster and scallops tonight. For the lobster, I need to decide between the oven indoors or outside on the kettle. Maybe do the scallops in garlic and butter in the CI skillet or even the wok. What would be the ideal temp for the lobster? Would anyone like to chime in?

Sorry, I feel like I'm hogging the forum but I love this place and having a helluva lot of fun!

Thanks in advance

[Jerod Broussard]

Wagyu, Lobster, if your next cook is Yak I'm gonna have customs check you out.

[Ribber]

BTW, I wife insists that with a name like Broussard you must be from Louisiana, but I said nope, East Texas. She said she had her very first Tequila Sunrise in Port Allen, Texas.

[Jerod Broussard]

Ribber born and raised in southwest Louisiana. Been in east Texas since 2001, about three years after college.

[Ribber]

My wife says "told ya". She lived in Chalmette, La. for 14 years. That's where my step-daughter was born and raised and now lives in Lafayette. New Orleans, with all my visits there, is like a second home.

[Ribber]

I should have said would anyone like to share their awesome ways of cooking lobster and scallops?

[Rancherstriker]

For the scallops you want a cast iron skillet, hot, melt some butter, and just brown them. Careful, they overcook easily.
For the lobster, I cooked them in 2 zone. Splitted them down the middle, and put them shell side down to cook. Then flipped them in a hotter zone to finish them.