New Posts  All Forums:Forum Nav:

Lobster topper - Page 2

post #21 of 30

You can kind of see from this picture how I did it. I cut all the way to the bottom of the tail then I injected them with butter. \

 

DSC00445.jpg

post #22 of 30

I do lobster tails somewhat the same, except i cut the top as mentioned, pull the meat out and lay over the tail, use butter, a tad bit of rosemary, and a slight injection of cajun/garlic butter. they turn out fantastic!

post #23 of 30

I really like the idea of injecting the tails with butter. Never thought of doing that before. Don't know why it is so simple. Thanks Ross.

post #24 of 30

anybody do a whole live lobster - or would you kill it right before you smoked it?

post #25 of 30
Quote:
Originally Posted by john3198 View Post

anybody do a whole live lobster - or would you kill it right before you smoked it?



Just put a knife in it's brain then throw it on the smoker. 

post #26 of 30
Al, you've done a whole one? I want to do one of these on my Weber Kettle with the AMNS and not sure howa6890898-a39b-5bd4.jpg

Suggestions?

Hate to rub it in but I go out front into the bay and nab these - found a real "honey hole" so to speak
post #27 of 30

I will do the tail only. cut it in the middle to the long of the tail, make a sauce of Olive oil fresh crashed garlic salt chili sauce and wine mix well lift the meat from the shell and pour in from the sauce and put on the Weber  shell down  rub from the sauce on the flash let it cook few minute and then Turn it with the flash down for few seconds .bonapttit

post #28 of 30
Quote:
Originally Posted by jjwdiver View Post

Al, you've done a whole one? I want to do one of these on my Weber Kettle with the AMNS and not sure howa6890898-a39b-5bd4.jpg

Suggestions?

Hate to rub it in but I go out front into the bay and nab these - found a real "honey hole" so to speak


If you send a few of those I'm sure I can come up with something. biggrin.gif

 

post #29 of 30

I'm still waiting for one of our Texas members to say, "Hey, Where'd y'all get the Crawdaddy?"

 

Bear

post #30 of 30

Caribbean Spiny Lobster - no claws!  (Island Craw-dad)  The legs are actually large enough to get some meat, so we shall see how the next one does on the weber.  I'll post up a thread when I attempt.  Guess even if it turns out bad it will still be dang good.   

 

wood suggestion?  I have the usual suspects at hand thanks to Todd   Apple, Hickory, Alder, Cherry,...MDF, Sauder furniture...whatever it takes! lol

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Non-fish Seafood