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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-03-2008, 10:26 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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Unread 06-04-2008, 01:35 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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Unread 06-04-2008, 01:41 AM   #3
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PM Ricks tropical Delight.
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Unread 06-04-2008, 02:00 AM   #4
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dam...that looks awsome.
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Unread 06-04-2008, 02:39 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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Unread 06-04-2008, 06:06 AM   #6
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That just wasn't fair putting that pic on before breakfast!!
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Unread 06-04-2008, 07:07 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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Unread 06-04-2008, 07:18 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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Unread 06-04-2008, 08:21 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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Unread 06-04-2008, 09:25 AM   #10
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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.
And with a little Harpoon Summer Ale that would be chefs choice at Harpoon!
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Unread 06-04-2008, 09:26 AM   #11
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Quote:
Originally Posted by keend View Post
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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Unread 06-04-2008, 09:37 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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Unread 06-04-2008, 09:43 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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Unread 06-04-2008, 09:46 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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Unread 06-04-2008, 10:36 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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