Cajun Lobster

[oldgfbbq]

Nothing fancy, just boiled them with crayfish(crawfish) seasoning. They were very tasty and topped off a week of fly fishing and semi-annual visit. We typically end the week like this to combine our roots with local fare.

I'm wondering if there is a suggested way to get the seasoning on the inside of shell while cooking? Should I crack the shell or punch holes in the soft tissue in the joints?

 

[txsmkmstr]

Wow... that looks great. Not sure about getting the seasoning under the shell but if you're trying to get the meat seasoned I'd try a classic crawfish boil technique that lets the lobster sit in the seasoned water. You'll want to stop the cooking process by adding some ice (I prefer frozen water bags which don't dilute the boil). Let it soak for 30 minutes - the longer the spicier. We do this with shrimp all the time and it works great until crawfish come back into season.

 

[Itsdone]

Maybe inject seasoning from underneath since its soft enough for the needle to puncture?

 

[ronbrad62]

That is a very nice looking cook. Fishing, lobster... life is good!

 

[BackYardRob]

Never tried it. But I broil and not boil. Split the top shell and prop her up, season as you like and grill or broil to perfection. Maybe you can feed it to the lobster ahead of time? LOL.

 

[oldgfbbq]

Never tried it. But I broil and not boil. Split the top shell and prop her up, season as you like and grill or broil to perfection. Maybe you can feed it to the lobster ahead of time? LOL.

That would be awesome! spice them via food

 

[oldgfbbq]

Wow... that looks great. Not sure about getting the seasoning under the shell but if you're trying to get the meat seasoned I'd try a classic crawfish boil technique that lets the lobster sit in the seasoned water. You'll want to stop the cooking process by adding some ice (I prefer frozen water bags which don't dilute the boil). Let it soak for 30 minutes - the longer the spicier. We do this with shrimp all the time and it works great until crawfish come back into season.

Thanks, that sounds like a winner to me

 

[Big George's BBQ]

Love Lobster. Have never done this but you can try seasoning the butter that you dip the lobster in

 

[Bury Me In Smoke]

Looks great! That's a good beer too!

 

[cayenne]

This

Wow... that looks great. Not sure about getting the seasoning under the shell but if you're trying to get the meat seasoned I'd try a classic crawfish boil technique that lets the lobster sit in the seasoned water. You'll want to stop the cooking process by adding some ice (I prefer frozen water bags which don't dilute the boil). Let it soak for 30 minutes - the longer the spicier. We do this with shrimp all the time and it works great until crawfish come back into season.

Yes, I'd like to second this.....

With crawfish boils down here, they generally use the same pot over and over and just keep adding seasonings to it as they go....

Hence, the latter batches are usually tastier and a bit spicier...

But one of the main things they do, with the HEAVILY seasoned (and I do mean heavily seasoned) water....is boil the critters to the proper point and then cut the fire, and either dump ice in, OR, I've seen set ups with water hoses hooked to rings that go around the top of the pot (outside) and run water down all sides on the outside to help cool it off quickly.

That letting the food set IN the seasoned water is a key point.

And although a crawfish is much smaller than a lobster, their body are largely the same...so, the methods should work on both....

That does look really GOOD this morning!!

cayenne

 

[Get’n Smokey]

I’d be all over that!

Nice work

 

[bonz50]

i've moved to sous vide for lobster with a light sprinkle of kosher salt, butter of course and a sprig of fresh tarragon. let the sous vide run at about 135* for about 45-60min. it comes out perfect every time.