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Old 06-22-2009, 12:59 PM   #1
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Lobster on the grill

Any Ideas? Ive got a live one im gonna eat for lunch today.
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Old 06-22-2009, 02:11 PM   #2
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My only idea is I wish I could have live lobster for LUNCH - can't wait to hear about dinner
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Old 06-22-2009, 02:36 PM   #3
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I've cooked Lobster on the grill before, but I did not like the finished texture. I think the dry heat took all the moisture out of it. I was using Cowboy lump at the time so perhaps the extra high heat was the culprit. If I were to do it again, I think I would cook it indirectly. Raichlen says to grill a 1.25 lb lobster direclty for 14 to 20 minutes until deep red. To test for doneness, lift the carapace-the tomalley (greenish liver) should set like custard.

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Old 06-22-2009, 02:41 PM   #4
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Cut it up... If you soak it in butter..a super hot grilling will work. Just a min or two. Cooking it whole will give ya rubbery parts....waiting for the tail.
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Old 06-22-2009, 03:57 PM   #5
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Ok this was her.


After I boiled her for 5 or 6 minutes I took her out of the water and split it long ways. When all the $hi* came out of it I wanted to puke. There were eggs inside of her too. She was 1.5 pounds. After I realized how the tail meat looked I quickly didnt need to be sick anymore.
I covered her with a butter, evoo, fresh garlic, dill, lemon juice, onion & chipotle butter I threw together. Then I threw her on the grill for about 3 to 5 directly. I left the claws unsplit. I was so damn excited I forgot to take pics of it done. Sorry
Well it turned out pretty good. Next time Ill use fresh dill and lemon insted of lime. I still have the claws Ill probably put in some chili tonight or tomorrow.







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Old 06-22-2009, 04:22 PM   #6
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That's pretty much how I'd do it....cept for the boiling before the grilling....and getting a bigger critter.

So.....I take it... you didn't try the roe? Shame... and not a tomalley fan either? (sigh). Did ya AT LEAST eat some of the white stuff clinging to the inside of the shell? (blood)

Oh and..no need for ANY seasoning on a good lobster. Just a lil butter.
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Old 06-22-2009, 05:03 PM   #7
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I like the lemon dill butter. Hell no I only eat the tail and claws. Im not from an asain country.
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Old 06-22-2009, 05:12 PM   #8
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Quote:
Originally Posted by dollarbill
I like the lemon dill butter. Hell no I only eat the tail and claws. Im not from an asain country.
Don't go setting a foot in this neck of tha woods. ROFL You think Cajun's are gross for sucking the juices out of the head of a crawfish? You ain't seen nuthin !
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Old 06-22-2009, 05:36 PM   #9
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Quote:
Originally Posted by ScottyDaQ
Quote:
Originally Posted by dollarbill
I like the lemon dill butter. Hell no I only eat the tail and claws. Im not from an asain country.
Don't go setting a foot in this neck of tha woods. ROFL You think Cajun's are gross for sucking the juices out of the head of a crawfish? You ain't seen nuthin !
Id puke, I know alot o people like em but i didnt grow up suckin crawfish heads. And if I did I'd probly like it too. I love the tails though. I grew up on deep sea fish and steak/ chicken mostly, and goo-losh my mom used to make that a bit. haha I gotta get the recipe now.
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Old 06-23-2009, 07:09 AM   #10
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I like them over growed crawfish with lemon butter.
I boiled one in crab boil once. It tasted alot like crawfish.
I'll stick to steaming em...
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Old 06-23-2009, 11:06 AM   #11
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You suck them heads JB? ( well thats wide open for jokes) you dont have to answer...
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Old 06-23-2009, 02:25 PM   #12
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Yuppers...steamed is the best way fer sure.
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Old 06-24-2009, 06:03 PM   #13
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Quote:
Originally Posted by ScottyDaQ
Yuppers...steamed is the best way fer sure.
Ditto on steaming them.
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