Grilled Lobster

[Der Alta]

Well, Thanksgiving is coming, and it looks to be just the wife and I around the house. I don't fancy spending 6-7 hours in a car to see the family for 2 hours.

So, I'm cooking lobster for dinner. What I'm wondering is if anyone out there has cooked Lobster on a grill. I've got a great gas grill that does an excellent job on anything.

I've done Lobster in a pot, but never on the grill. I'm planning on 4 lobsters, and two steaks. Plenty of room.

Anyone help me out on cooking directions?

Thanks,
AO

 

[LoudMusic]

Search Google

Seems to turn out quite a few really nice results.

 

[boombexus]

Hey Alex.

Yeah, you can cook it on the grill. If you want to leave the lobster whole, you can do it that way, but it wont impart much grill flavors to the meat. Or you can take off the tail, cut it in half length wise and season it and grill it that way. Leave the claws in the shell. I suggest that you turn down the heat level on the grill because the outer shell will burn easily.
Another option that you could do is to cut the entire lobster in half. Clean out all the innards and stuff that now empty cavity with something. A traditional turkey stuffing perhaps, or you could make up a basic crab cake mix and stuff the lobster that way. Then you can grill it like that, making sure that you use low heat and to baste it with butter often.

 

[Talentless]

Try foodtv.com, they are supposed to have some streaming cooking videos somewhere on the site. lobster might be covered.

 

[Der Alta]

OK Boom, How do I whip up the crab cake mix from scratch? There's about 4 dozen different places that I can order from on the web, but I'd rather do one from scratch.

Thanks,

AO

 

[CDailey]

i know this is kinda offtopic but.....what does lobster taste like?

 

[Der Alta]

Can I narrow it down??? Well, it's not a fish taste per se. It has a light hint of fish to it, but has a very smooth taste and rather good. Where Steak may have a bold taste, the Lobster has an elegant taste.

The only real way to enjoy it is to try it. Do you like fish? For me, if it has gills, I'll eat it. For that matter, if you can kill it, I wouldn't be oposed to eating it. (Mushrooms don't qualify)

I'm not sure how to really nail it down to an exact taste.

AO

 

[CDailey]

sounds yummy Der Alta!
yes i LOOOOOOOVE fish and really any seafood(except sushi and clams and oysters)

 

[milefile]

Originally posted by jubula
i know this is kinda offtopic but.....what does lobster taste like?

Chicken.

 

[Talentless]

Btw, I hate sea food.

 

[boombexus]

Originally posted by Der Alta
OK Boom, How do I whip up the crab cake mix from scratch? There's about 4 dozen different places that I can order from on the web, but I'd rather do one from scratch.

Thanks,

AO

Crab cake mix.

Crab meat
Mayo
Egg yolks (optional)
Old Bay seasoning
Dijon mustard
Bread crumbs
Small diced peppers and onions
Tobasco or cayenne pepper
Chopped herbs
Garlic and shallots (minced)
Salt and pepper to taste

Method:

Dice your peppers and onions. Chop your herbs.
Take your crab meat, drain any liquid off and then sort through it for any pieces of shell that might be present.
Put everything in a mixing bowl and combine thouroughly. You should only add enough mayo to make the mix moist. Add the bread crumbs to tighten up the mixture so that it wont disentegrate while cooking. Add enough bread crumbs so that you can mold and shape the mix and have it maintain the form that you made. The egg yolk is used as an additional binder that will hold the mix together while cooking. (optional)
Easy with the Tobasco or Cayenne.
Stuff that lobster and grill it.
Make sure while grilling that you keep the lid closed.

 

[sn00pie]

Rob, you're a mean cooking machine.

Hard!

 

[made in holland]

Damn, a recipe for a delicious meal like that makes me wish i could make something like that..........but i can't cook at all

 

[Der Alta]

I know what I'll be cooking tomorrow night for an experiment...

Thanks Boom,

Always willing to try a great recipe.

MIH: It's not that hard...give it a try...With Boom's guidance, you'll become a master chef to impress the ladies. That's why Boom did it...There was a rumor that he was balancing 4 different women at the same time...

AO

 

[made in holland]

Originally posted by Der Alta


I know what I'll be cooking tomorrow night for an experiment...

Thanks Boom,

Always willing to try a great recipe.

MIH: It's not that hard...give it a try...With Boom's guidance, you'll become a master chef to impress the ladies. That's why Boom did it...There was a rumor that he was balancing 4 different women at the same time...

AO

Yeah, i heard that rumour too

I allready gave cooking a try, but i had to stop it because my girlfriend couldn't stand it any longer. She is going to chef school, so i don't really have to learn it
I just wanted to cook something for her for a change.

 

[GilesGuthrie]

Der Alta,
For an Oriental twist, cut along the top of the lobster's shell. Try not to break the bottom, because you want it to form a natural bowl. Split the meat, and stuff with a mixture of black beans, finely chopped spring onion, soy sauce and rice wine. Cover and bake on a low-ish heat.

 

[boombexus]

If an asian flare is a direction that you want to take, I suggest that you use sesame oil as it will compliment the flavor of the lobster.

Try this if you like:

Use lobster meat (claw and knuckle meat is best.) in leiu of crab meat and mix together with a touch of mayo, sesame oil, cilantro, lime juice, a touch of red curry paste that has been disolved in white wine. Salt and pepper to taste. Serve either cold or room temp.

A good sauce that compliments lobster well is a "beurre blanc" meaning white butter.

You will need:

Whole unsatled butter (cubed)
White wine (say about a cup)
Shallots, rough chopped (a bulb or two)
Thyme sprigs
Dried bay leaf
Whole black peppercorns.

In a stainless steel pot ( not aluminium as it will turn the sauce grey) add a touch of your butter, and over low heat, sweat the shallots. When the shallots are translucent, add the rest of the ingredients excluding the whole butter and turn the heat to high. Reduce the wine until it is almost gone. Turn off the heat and then wisk in the remainder of the butter in small amounts, adding more when the butter that you previously added has completely melted. Make sure that you stir constantly. Strain through a chinoise or some sort of fine mesh strainer. Salt and pepper to taste. You could also add any kind of flavoring to the sauce at this point. Say for example, pureed chipotles for a southwester flare.

 

[Der Alta]

And I'm reading this just before heading out for lunch....

All of a sudden I'm not too happy about going to Subway...



More things to try tonight....

AO