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View Full Version : Lobster on the grill....... need input


FullBoar
08-26-2010, 11:25 AM
So I want to do some steaks and lobsters on my Weber OTG this weekend. Steaks I got covered, but I've only Steamed lobsters before and I'd really like to try grilling them without screwing them up. I'm planning to do whole lobsters, 1-1.5 lbs each. Any tips would be greatly appreciated.

Thanks

fweck
08-26-2010, 02:20 PM
Like how do you keep them from walking off the grill?
Sorry :rolleyes:
I have wanted to try them too but haven't yet, hope you get some answers

bluetang
08-26-2010, 02:31 PM
Never have done whole but many Fl crawfish tails. I split them, oil or butter the meat, start with meat side down finish meat side up. Pull when the meat is still a bit of translucent..

bobsuosso
08-26-2010, 02:38 PM
Here's a great video of Jasper White, one of Boston's premeir seafood chefs, grilling lobsters on a beautiful red weber. good luck
http://www.youtube.com/watch?v=H6vfu26GLEE
if working with the live lobsters freaks you out boil for 2 minutes first before splitting

Johnny_Crunch
08-26-2010, 03:14 PM
Thanks for linking that video, great information.

D.F. Expat
08-26-2010, 03:16 PM
I split them long ways, remove from shell, butter and garlic in the shell and return to the shell,grill meat side down then shell side down and more garlic and butter on the meat. Comes out something like this.
http://i268.photobucket.com/albums/jj34/jdcoelho/NewUDS021.jpg
http://i268.photobucket.com/albums/jj34/jdcoelho/NewUDS019.jpg

nmayeux
08-26-2010, 03:37 PM
We do it all the time, but we do it a little differently than the post above. After removing the tail, I cut the shell off the bottom side of the tail, and remove the meat. Butter, salt, and pepper go into the shell, with the meat on top and then on to the grill. I also, just put the claws directly onto the grill, as the steam quite nicely. Just be sure not to over cook!

I'M OFF
08-26-2010, 03:47 PM
I don't like cooking them with all their poop shoots and grime in them. I twist the heads off, stick an antenna up their pooper to clean 'em out. I will then steam them till just undercooked and then throw them on the grill meat side down for the nice marks real quick flip them over and drown'em in butter and garlic to finish. Got me wishing Lobster season was here already!
Enjoy

Mitch
08-26-2010, 04:26 PM
I split them long ways, remove from shell, butter and garlic in the shell and return to the shell,grill meat side down then shell side down and more garlic and butter on the meat. Comes out something like this.
http://i268.photobucket.com/albums/jj34/jdcoelho/NewUDS021.jpg
http://i268.photobucket.com/albums/jj34/jdcoelho/NewUDS019.jpg

What he said. +1

FullBoar
08-26-2010, 04:27 PM
Looks as though the consensus is to split them and toss them on the grill. Does anyone cook them whole on the grill?
As a heads up for my brethren in the greater Baltimore MD area, Kleins Shop Rite Markets are selling them at $4.99/lb.

TactTm1
08-26-2010, 04:52 PM
Give them your regular boil, shortned by about 1 minute. Have your grill very hot and some solid smoke rolling.

After the boil, split the shell down its length, throw it on the grill and turn over once. You are just trying to char the shell and add some smoke to the lobster. This should take all of about 5 minutes. You can splsh on some of the famous chargrill oyster butter mix that I posted here awhile back and let it flame up, adding to the flavor & char if you want.

Serve as usual. (call me a little in advance so we can get over in time to eat!!!)

lunchman
08-26-2010, 07:14 PM
I've done them both whole on the grill and split. I preferred them whole, my wife preferred the taste of them split. Here's a pic of them using both methods on the Bubba Keg from a cook a few weeks back -

http://i93.photobucket.com/albums/l50/lunchman77/Grilling/DSCN4490_l.jpg

http://i93.photobucket.com/albums/l50/lunchman77/Grilling/DSCN4491_l.jpg

And plated -

http://i93.photobucket.com/albums/l50/lunchman77/Grilling/DSCN4493_l.jpg

Today at my local market lobsters were $3.99/lb, so tonite I decided to try cooking them a different way by steaming them in an aluminum tray, covered with foil. Some shrimp, steamers and corn tossed in for good measure. These were done tonite on the Cypress -

http://i93.photobucket.com/albums/l50/lunchman77/Grilling/DSCN4546_l.jpg

-lunchman

The Anchorman
08-26-2010, 08:07 PM
I cook them whole on the Weber, I take a skewer and place up the business end so it will not curl up. I grill it indirectly if I want a whole presentation. If I want a half presentation then do it just like everyone has showed us so far, I just baste it with a lemon herbed butter through out the cooking process.

FullBoar
08-26-2010, 08:09 PM
Thats a feast you got there Lunchman! So are they on the grill for approximately 12 minutes or does it take more or less time?

lunchman
08-27-2010, 06:59 AM
Thats a feast you got there Lunchman! So are they on the grill for approximately 12 minutes or does it take more or less time?

The grilled lobsters took about 18-20 mins which was in line with the recommendations in Raichlen's "How to Grill" book. The ones I steamed yesterday were on the grill 25-30 mins.

rocketmanray
08-27-2010, 07:16 AM
Dang... just ate breakfast and after looking at the bugs on the grill.... I'm starving.
I've done them split, on the grill, pulling after the meat turns white. They always been different sizes, so I will cut the flesh to see if how throughly cooked they are. I do agree, don't overcook; pull while the center is still slightly translucent.

I always use the antenna up their pooper to clean 'em out trick, but never have used a skewer to keep them straight... excellent idea, why didn't I think of that. I might even consider using a metal skewer (thick welding rod?) to carry the heat through the tail. Never tried it but will the next time.

Hope your bugs are most excellent, good luck.

RMR