Cook times - Lobster, Corn, and Asparagus ?

[Steve H]

Looks perfect!

 

[normanaj]

Got a question for you guys doing these tails, are these precooked or fresh/fresh frozen? And what kind of lobster do these tails come from? Local lobster here is always shipped live or precooked.

I ask this as I've never cooked a lobster,crab or clam without it being live and I've done thousands. Around here if it's dead it's in the dumpster.

 

[02ebz06]

These were frozen. No idea where they come from.

 

[normanaj]

These were frozen. No idea where they come from.

More than likely precooked too then.

 

[BrianGSDTexoma]

More than likely precooked too then.

All the tails I have gotten are raw.

 

[02ebz06]

Looked raw to me.
Don't have package anymore, had to get it out of house.

 

[normanaj]

All the tails I have gotten are raw.

What kind of lobster did the tail come from? No Maine lobster is ever shipped dead unless it's pre boiled/steamed. Dead equals dumpster when it comes to shellfish other than shrimp.

 

[02ebz06]

I have no idea.

 

[Elf@shore]

What kind of lobster did the tail come from? No Maine lobster is ever shipped dead unless it's pre boiled/steamed. Dead equals dumpster when it comes to shellfish other than shrimp.

Cooking Lobster in the restaurants :
Fresh Whole Lobster was Alive.
Lobster Tails were All frozen Raw individually wrapped ,Had to be thawed out before cooking,
Same as you see in a food market Frozen.
Most Lobster Tails are African Lobster Tails.
I live and worked here @ The Jersey shore.
All Lobster Tails come off the truck Frozen and Raw.
Fresh Lobsters are kept in holding tanks.
The only Cooked Lobster I ever used were used in Casserole dishes: Lobster newburg ,AuGrain,Ect.
Some restaurants pre Steam Fresh Lobster to speed up the process, Then just reheat in boiling water or resteam them. Leftover Cooked Lobster went into Casseroles.
Unfortunately I seen it done Way too many times?
Cooked alive, then its safe.
Hope that helps?

 

[civilsmoker]

Got a question for you guys doing these tails, are these precooked or fresh/fresh frozen? And what kind of lobster do these tails come from? Local lobster here is always shipped live or precooked.

I ask this as I've never cooked a lobster, crab or clam without it being live and I've done thousands. Around here if it's dead it's in the dumpster.

The ones I get are cold water (east coast, ie Maine, New Brunswick, and Nova Scotia) and they are flash frozen at dispatch. A lobster tail can handle frozen as it like a shrimp and doesn't go to mush like a crab, the claw will go to mush and needs to be fresh or cooked. Crab has to be live or cooked.

What kind of lobster did the tail come from? No Maine lobster is ever shipped dead unless it's pre boiled/steamed. Dead equals dumpster when it comes to shellfish other than shrimp.

I have ordered live lobsters from Maine and even frozen tails from Maine, as you pointed out whole are always live or precooked.

I will note that many of the Costco lobster tails are warm water (Gulf of Mexico or the Caribbean, also known as the spiney lobsters), and they are not the same as the cold water, they are generally not as sweet, I pass on warm water ones.

 

[912smoker]

Those sure look great to me.
Publix here has them on sale this week but I'm not that familiar with lobster so not sure what kind it was plucked from.
Plan to pick up a couple anyway.

Keith

 

[normanaj]

@civilsmoker that's kinda what I figured,flash frozen at time the tail is lopped off.

I guess because I live in lobster country it would never occur to me to cook a lobster other than while it's alive,I literally buy them wholesale off the boat.

 

[civilsmoker]

@civilsmoker that's kinda what I figured,flash frozen at time the tail is lopped off.

I guess because I live in lobster country it would never occur to me to cook a lobster other than while it's alive,I literally buy them wholesale off the boat.

We inland mountaineers are limited for sure, but when I spent 10 days in Maine, I had a fresh cooked lobster every single day and the last day had a double for dinner!

 

[Elf@shore]

We inland mountaineers are limited for sure, but when I spent 10 days in Maine, I had a fresh cooked lobster every single day and the last day had a double for dinner!

Cape May, NJ Lobster House has huge multi lobster tanks that house live Lobsters ,Even sorted out by size. Most Seafood is off the boat and also sell to other local restaurants.
Caribbean Whole Lobster Spiny: Had it fresh in Montego Bay, Jamaica.
Probably the best LOBSTER I ever had ! Due to being Fresh !
Very tender and had a unique sweet taste, that Cold water lobsters do not have.

 

[uncle eddie]

Late to this thread - but thought I would add our method anyways

Lobster tails on broil for 6-10 minutes...depending on size
About 1 minute per ounce (on broil) is a good rule of thumb
Also, I put the tails on the 2nd from the bottom grate height

Watch closely to avoid overcooking; the shell will turn bright red and the meat should be firm but not rubbery.

Prep them like what @civilsmoker showed up above...I use my spatchcocking shears

FWIW - We typically buy Caribbean tails as they tend to run bigger, for the same price, than north Atlantic tails

 

[soreki388]

So I picked up a couple lobster tails, and have some corn on the cob, and par cooked asparagus.
Trying to put things in the LSG so they finish close to same time.
Internet gives you answers all over the place.

I'm thinking:
Lobster at 275f for 30 minutes (assuming IT will be about 140f then)
Corn on the cob about 20 minutes at same temp
Asparagus about 10 minutes at same temp.

I have no recent experience with these items.
Never done lobster, and been decades since doing corn and veggies.

I'm assuming (guessing) times are probably wrong. so I'm hoping somebody can steer me in the right direction.

TIA

I know this post is a bit older, but I had to jump in because getting lobster right on a smoker can be tricky. 30 minutes at 275°F sounds like a recipe for rubbery tails; at that temp, I’ve found they usually hit that perfect 140°F internal mark in about 15-20 minutes tops.

I’ve become a bit of a seafood addict lately and started ordering my tails from Maine Lobster Now. Honestly, it made a huge difference for me because they arrive so well-prepped and fresh that I stopped overthinking the timing and finally stopped overcooking them.

When I’m using the smoker, I usually butterfly them, slather on some garlic butter, and just let them take in the smoke until they're opaque. If I’m in a rush, I’ll just throw them on the grill over medium heat for a few minutes as an alternative, but the low and slow flavor from the pit is hard to beat.