I'm wanting to grill some lobster tails next weekend but haven't never grill any before. Any help will be much appreciated.
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Grilled Lobster tails help needed...
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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Administrator
- May 2014
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- Clare, Michigan area
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Here's Meathead's article on [Dr Blonder's] Greg's Grilled Lobster recipe. You can apply the recipe to the tails, just much less work.
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
I kinda like this recipe except I don't want to cut the tails in half.
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Founding Member
- Jul 2014
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I'd happily give you a bunch of tips on how to grill a lobster tail except ... I've only done it once and I didn't like the outcome. Now, though, I"m starting to feel an urge to figure this out since I like lobster and hate paying restaurant prices.
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ecowper my experience is the same as yours, but I have no desire to grill lobster again. I am not a fan of lobster. I like shrimp, crab, crawfish and fish more.
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LA Pork Butt I love lobster, just had never had a good grilling experience with it. Until this year, on Valentine's Day. My wife asked me to figure it out. It requires being precise, but it came out very well.
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Happen to be grilling lobsters this weeked for Sis's Bday myself.
I think this video's technique is solid - although I think you could be a little more aggressive and get char on the flesh side (as stated by W.A. ). One observation and it is a very simple thing (which you guys probably do) but having the pan with hot butter right next to the lobsters is helpful and not only to baste. this way you are transporting the lobsters in an already heated vessel for your guests and they will stay warm for service.
I bet you could even pull a little early and let the lobsters, shrimp, etc gently carry over in the butter. Just 2C.
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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Just a thought "out-loud" for the forum.
What if you:
- get the direct side of the cooker hot, real hot
- get the wood chunks roaring or get your AMZPS pumpin' (or whatever you are using)
- get the cooker filled with a goodly amount of clean smoke
- skewer the lobster to prevent curling, to maintain the shape and to help with even cooking and even contact on the grill especially when flesh side down
- chill the lobster (maybe even put in freezer for a min or two)
- put lobster on the grill right from the fridge cold
- pull a few degrees before 140 and let carry over in the hot butter pan (perhaps covered on the trip inside)
- maybe even brine the lobster for 30 mins to give you some protection from overcooking
- use an aggressive wood like Hickory or Mesquite
Could you get a "kiss of smoke"? * (maybe even an "open mouth kiss")
Not sure.
Not much experience in grilling lobsters.
Just thinking out loud about the possible Sunday Family Dinner.
If you wanted to get all chef-ey for the Significant* you could top with a gremolata.
Good luck.
* I forget the acronym utilized.
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I use a bowl of butter with some garlic, onion and Italian herbs on the grill shelf. Then as I am cooking the tails, I baste them over and over again through out the cook. You wont regret this step if you do it.
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
-
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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- Sep 2014
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- Kingwood, TX
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Just saw this: http://andrewzimmern.com/2015/05/19/...eid=ca6d156955
Boils first, then grills... Never tried that
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@W.A - that's a good out of the box suggestion.
You could get all Chef-ey Chef and do that lobster technique that Thomas Keller popularized years ago. I tried it once with decent success. The good thing about it is you would have your lobster de-shelled and ready to grill so you could concentrate on the steak, the music, the lighting and pouring the Lady some wine. I reckon it would be delicate so you might have to grill on a cast iron skillet or something like...
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DWCowles
Did you do lobsters? How did they come out?
We did some yest.
Split them, blasted on the gasser for 5 mins, butter basted, served with the GF's tarragon aioli.
I think they were OK.
Par cooking and removing meat and then finish on grill is how I would like to do it next time.
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Unlike shrimp, scallops, and other shellfish, I find lobster flavor too delicate for either grilling or smoking ... so I resort to some combination of steaming and/or roasting ... and leave the outdoor equipment to the preparation of sides.
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