Cook times - Lobster, Corn, and Asparagus ?

[02ebz06]

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

 

[normanaj]

30 minutes for lobster seems way long to me but I've only done live boiled and that's usually 10-12 mins depending on how many are in the pot.

 

[Brokenhandle]

Can't really help on the times but someone went and gave you some cravings, didn't they!

Ryan

 

[02ebz06]

Can't really help on the times but someone went and gave you some cravings, didn't they!

Ryan

Dang enablers!

 

[BrianGSDTexoma]

What size Lobster tails? I have never tried smoking. They go from under to over very fast.

 

[BrianGSDTexoma]

This is From Jeff:

Smoked Lobster Tails - Learn to Smoke Meat with Jeff Phillips

Smoking lobster tails takes them to an entire new level of amazing and I say that as a guy who is very picky about his lobster.

www.Smoking-Meat.com

 

[02ebz06]

They are pretty small.
I have some butter with lemon, diced parsley, and some Old Bay to rub on them.
The corn will be basted with butter/tarragon.
Probably do that for the Asparagus as well.

Jeff says 45-60 minutes at 225 for lobster in that thread.
Seems a long time.
I'll give 225 a shot. Will have probes in them anyway.
Hopefully I can adjust for corn and asparagus.
Was going to do the today, but still frozen solid.
Guess tomorrow or Friday.

 

[BrianGSDTexoma]

I like the sous vide as it pretty much fool proof. I like mine 135. I just did a air fryer that was really good. Mine done in 5:30.

 

[02ebz06]

No sous vide or air fryer.

 

[Steve H]

I'd do 350. Start corn first. 10 minutes later add the tails. 10 minutes later the baby pine trees. When you add the asparagus, pull the tails if the IT of the tails looks good. For me. I want a touch of char on the corn. Love the flavor and texture. If the corn looks good at 20 minutes. Then pull that. And then the asparagus when it looks right. A touch of char. But still crispy.

 

[Brokenhandle]

No sous vide or air fryer.

Sounds like more enabling is needed!

Ryan

 

[02ebz06]

I'd do 350. Start corn first. 10 minutes later add the tails. 10 minutes later the baby pine trees. When you add the asparagus, pull the tails if the IT of the tails looks good. For me. I want a touch of char on the corn. Love the flavor and texture. If the corn looks good at 20 minutes. Then pull that. And then the asparagus when it looks right. A touch of char. But still crispy.

Thanks Steve. That gives me something to work with.
Now, if I was smart, I'd document how it turns out for future reference.
However, I've never been accused of being smart.

 

[Elf@shore]

Hi!
Worked @ A Seafood rest back in the day as the only Cook.
Lobster: Frozen, If its still sealed in plastic?: Put in a pot of water and let it thaw out! Then back into the fridge.
My expertise was Steamed/boiled and Broiled Lobster , Both whole and Tails.
Not much into smoking, But I can tell you that grilling dried Lobster and made it like rubber!
Find a broiler pan ,Half pan: Place Lobster in and add Lemon water over it along with Butter, Spice if desired, I used Paprika mainly for color.
1 You may want to smoke @ low temp Lobster and finish it over a broiler?
2 You can cook indirect and add a lid, to keep moist, remove later to slightly brown.
Corn keep in husks and soak in water, Heat low and keep turning to prevent burning .
Asparagus: Try wrapping in bacon to prevent drying out and adding flavor ,grill
Hope that helps ?
Might not be the answer you want ?

 

[civilsmoker]

I'd do 350. Start corn first. 10 minutes later add the tails. 10 minutes later the baby pine trees. When you add the asparagus, pull the tails if the IT of the tails looks good. For me. I want a touch of char on the corn. Love the flavor and texture. If the corn looks good at 20 minutes. Then pull that. And then the asparagus when it looks right. A touch of char. But still crispy.

This is what I would do as well. here is an example (at the temp Steve noted) of the tails I did last week, ie $5 each, if you prep them like this then the shell will insulate them, I cook them to INT to 140-145, I also brush them with seasoned butter a few times....the tails of this size will take 17-20 is mins from cold to 145 if you brush them (ie opening the lid so a drop temp a few times)....

 

[02ebz06]

Hi!
Worked @ A Seafood rest back in the day as the only Cook.
Lobster: Frozen, If its still sealed in plastic?: Put in a pot of water and let it thaw out! Then back into the fridge.
My expertise was Steamed/boiled and Broiled Lobster , Both whole and Tails.
Not much into smoking, But I can tell you that grilling dried Lobster and made it like rubber!
Find a broiler pan ,Half pan: Place Lobster in and add Lemon water over it along with Butter, Spice if desired, I used Paprika mainly for color.
1 You may want to smoke @ low temp Lobster and finish it over a broiler?
2 You can cook indirect and add a lid, to keep moist, remove later to slightly brown.
Corn keep in husks and soak in water, Heat low and keep turning to prevent burning .
Asparagus: Try wrapping in bacon to prevent drying out and adding flavor ,grill
Hope that helps ?
Might not be the answer you want ?

Thanks for the info, but I'm pretty set on using the LSG.
Don't use it as much as I'd like to.

 

[Elf@shore]

Thanks for the info, but I'm pretty set on using the LSG.
Don't use it as much as I'd like to.

I totally understand and respect that!
FYI: Corn will hold temp, Asparagus will cool down quickly.
More importantly Lobster can be over cooked and Cooks quickly!
Before Yur IT, baste it and cover it when almost done, Then ?
Keep it warm or just leave it covered up . Its very delicate to nail it !
You have alot of Good Advice here!
YUM!

 

[BrianGSDTexoma]

This is what I would do as well. here is an example (at the temp Steve noted) of the tails I did last week, ie $5 each, if you prep them like this then the shell will insulate them, I cook them to INT to 140-145, I also brush them with seasoned butter a few times....the tails of this size will take 17-20 is mins from cold to 145 if you brush them (ie opening the lid so a drop temp a few times)....

View attachment 721247

Wow those look killer! I will be trying that. Great reply Civil.

 

[02ebz06]

Plan was to do Steve's method, but that plan changed when I was ready to start.
The tails were just too small to give them a 10 minute head start on the corn.
So I put them on at same time.
Turns out the package of asparagus I took from the freezer was already cooked.
So that threw timing out the window, and just monitored IT of lobster.
Just before lobster finished, I put the asparagus on.
Lobster came off in a few minutes, covered it, corn needed a tad longer, veggies got pulled 2 minutes later.
All in all, it came out pretty good (and tasty) for first attempt.

Lobster wasn't overcooked, it was good.
The darker color of the lobster is from the Old bay (Old Bay, Lemon Juice, S&P).

Corn got basted with butter & tarragon.
Asparagus was coated with EVOO and S&P


Was a bit hectic, so only pic is the plate.

Had to have dessert.

 

[Elf@shore]

Plan was to do Steve's method, but that plan changed when I was ready to start.
The tails were just too small to give them a 10 minute head start on the corn.
So I put them on at same time.
Turns out the package of asparagus I took from the freezer was already cooked.
So that threw timing out the window, and just monitored IT of lobster.
Just before lobster finished, I put the asparagus on.
Lobster came off in a few minutes, covered it, corn needed a tad longer, veggies got pulled 2 minutes later.
All in all, it came out pretty good (and tasty) for first attempt.

Lobster wasn't overcooked, it was good.
The darker color of the lobster is from the Old bay (Old Bay, Lemon Juice, S&P).

Corn got basted with butter & tarragon.
Asparagus was coated with EVOO and S&P


Was a bit hectic, so only pic is the plate.
View attachment 721284

Had to have dessert.
View attachment 721285

NICE! Looks like you nailed it!

 

[civilsmoker]

Looks perfect to me. The tail looks just right to!!