Lobster on the grill

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
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.

<object width="400" height="300"> <param name="flashvars" value="offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fsmokinoak%2Fsets%2F72157620247700582%2Fshow%2F&page_show_back_url=%2Fphotos%2Fsmokinoak%2Fsets%2F72157620247700582%2F&set_id=72157620247700582&jump_to="></param> <param name="movie" value="http://www.flickr.com/apps/slideshow/show.swf?v=71649"></param> <param name="allowFullScreen" value="true"></param><embed type="application/x-shockwave-flash" src="http://www.flickr.com/apps/slideshow/show.swf?v=71649" allowFullScreen="true" flashvars="offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fsmokinoak%2Fsets%2F72157620247700582%2Fshow%2F&page_show_back_url=%2Fphotos%2Fsmokinoak%2Fsets%2F72157620247700582%2F&set_id=72157620247700582&jump_to=" width="400" height="300"></embed></object>
 
Ok this was her. :shock:


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. :LOL:
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.



img_192248_0_b0aa1df85771b8968e0a2b8666468458.jpg


img_192248_1_4f6f9745e6c77f8b85780da12e116bca.jpg


img_192248_2_c7597c524811c3edeb9ba4fe7daa64bf.jpg
 
That's pretty much how I'd do it....cept for the boiling before the grilling....and getting a bigger critter. :LOL:

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) :roll: ;)

Oh and..no need for ANY seasoning on a good lobster. Just a lil butter.
 
dollarbill said:
I like the lemon dill butter. Hell no I only eat the tail and claws. Im not from an asain country. :LOL: :LOL: :LOL: :LOL:

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 ! :shock: :LOL:
 
ScottyDaQ said:
dollarbill said:
I like the lemon dill butter. Hell no I only eat the tail and claws. Im not from an asain country. :LOL: :LOL: :LOL: :LOL:

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 ! :shock: :LOL:

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. :idea: :D
 
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...
 

Latest posts

Back
Top Bottom