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Old 06-03-2008, 11:26 PM   #1
motoeric
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Default Grilling Lobster Tail

Hi,

I'm gonna try to grill some lobster tail on a weber kettle. Any advice?

Eric
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Old 06-04-2008, 02:35 AM   #2
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don't overcook lobster aint cheap. I love bbq lobster, The method I have had was boil first then sear on the grill. of course I could be wrong
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Old 06-04-2008, 02:41 AM   #3
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PM Ricks tropical Delight.
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Old 06-04-2008, 03:00 AM   #4
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dam...that looks awsome.
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Old 06-04-2008, 03:39 AM   #5
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Quote:
Originally Posted by Norcoredneck View Post
PM Ricks tropical Delight.

OK this Pron is Pronographic !
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Old 06-04-2008, 07:06 AM   #6
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That just wasn't fair putting that pic on before breakfast!!
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Old 06-04-2008, 08:07 AM   #7
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I notice it's not split and has a metal skewer running thru it...need some details on this method.
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Old 06-04-2008, 08:18 AM   #8
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I assume the skewer is to keep the tail from curling back up when it is cooked?

Looks nice!
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Old 06-04-2008, 09:21 AM   #9
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I like to split the lobster tail lengthwise. Two level fire on the kettle... grill meat down for a few moments, then flip shell down and move to cooler side of the grill. Baste with garlic butter and the lobster is done when the meat starts to pull away from the shell.
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Old 06-04-2008, 10:25 AM   #10
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Quote:
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I like to split the lobster tail lengthwise. Two level fire on the kettle... grill meat down for a few moments, then flip shell down and move to cooler side of the grill. Baste with garlic butter and the lobster is done when the meat starts to pull away from the shell.
And with a little Harpoon Summer Ale that would be chefs choice at Harpoon!
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Old 06-04-2008, 10:26 AM   #11
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Quote:
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I assume the skewer is to keep the tail from curling back up when it is cooked?

Looks nice!
Eggsactly it makes for a better presentation that way with out the curl.
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Old 06-04-2008, 10:37 AM   #12
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Quote:
Originally Posted by ique View Post
I like to split the lobster tail lengthwise. Two level fire on the kettle... grill meat down for a few moments, then flip shell down and move to cooler side of the grill. Baste with garlic butter and the lobster is done when the meat starts to pull away from the shell.
IF one were to split the tail - this is exactly how I would cook lobster.

However - just like with shrimp - I prefer to keep the shell on. In my opinion - it helps to retain moisture and protect the delicate meat from the heat of the grill.
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Old 06-04-2008, 10:43 AM   #13
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I prefer splitting the bottom of the tail and adding basil butter... or doing whole lobsters on the grill...




Grilling can dry out the lobster... Start it shell side up for just 3 minutes or so, then shell side down until it's cooked, maybe 4-5 minutes.
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Old 06-04-2008, 10:46 AM   #14
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Or do a la Spice Fairy
http://www.foodnetwork.com/food/show...r=MOST_POPULAR#
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Old 06-04-2008, 11:36 AM   #15
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Whole lobsters or tails? If I'm doing whole fresh lobsters I slice 'em in half and run a scewer through the tail (prevent curling). Coat with a little evoo and grill them meat side down for about 3 minutes on a 400 degree grill. If I'm doing tails I remove the membrane from the tail with kitchen shears and follow the same procedure. Good luck...enjoy!
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