Anyone got a good one? I was thinking of getting a couple for this weekend and grilling them up.

Im usually not a lobster fan, but once a year, I give it a go...

A coworker said at the restaurant he used to work at on Nantucket they would inject a live lobster with a champagne butter mix and then grill it...

I dont know about the champange, but a butter herb mix would be kinda yummy

Any ideas?

I think it's really hard to grill lobsters and cook them perfectly. I only boil/steam them or steam them gently and use the half cooked meat in bisque/pasta etc...

-spence

I agree on grilling. Never had much luck with lobster on the grill and it's sort of expensive if you screw it up, but I have had a lot of success with lobsters and small backyard clambakes using one of those gas rings and a 30 quart deep fryer pot and steaming them.

eh... I can live with steamed lobster I suppose...

Ill just get some shrimp and marinate and BBQ them on skewers...


SOMETHINGS GONNA GRILL.. :)

brush the shrimp with melted butter, hose them with lemon then hit them with old bay seasoning-mmmmmmgood

oh hell yeah!

:)

i use shrimp for striper bait :D

I boil mine at work , then split the tails and finish them on the grill. Should try lobster poached in butter, huhhhh, huuhhhhh!!!:happy: :happy:

I grill lobster with tremendous results:

-Take live lobsters and rip off tails (please don't call PETA on me)
-Rip off claws
-Rip off legs
-Discard body unless you are into making stock or something

At this point I am keeping everything in a cooler of ice

cut tails in half legthwise with a very sharp knife. I use serrated for this with a sawing action. Rinse tail halves under cold water, return to ice.

Melt butter. If doing 10 lobsters I would use 3 sticks. Add some old bay, some black pepper, juice of a lemon.

toss tails in this sauce. butter will start to congeal. continue to toss and also push congealled butter ito the shell/meat cavity.

allow to sit in fridge for an hour

Get grill hot. I mean wicked hot. Like surface of the sun hot.

place tails meat side down on rediculously hot grill suface. If flames aren't shootig up and all hell breaking loose, your grill is not hot enought. Have tongs ready.1 minute maybe a little more. Once they start to turn color and curl up a little, flip. 1 minute more. Remove. QUICK. YOU WILL RUIN THEM IF YOU GO LONGER. Don't be afraid of undercooking.

Serve.

With claws and legs I boil and make lobster sallad. I will not give that recipe out.

_Z_

If you want to kill the lobsters in a more humane way (for what it's worth), just insert a knife straight down into the back of the head.

-spence

oh my.. that sounds...rather yummy....

*hoping to find good prices on lobster this weekend*

Originally posted by bjs
*hoping to find good prices on lobster this weekend* [/B]
I've quit trying to find the lowest price and now just pay a bit more to buy from the markets I know have good lobsters.

It seems that just like clams, some markets always seems to have crappy lobsters. Don't know if it's where they get them, how they are handeled or what. Perhaps I'm just paranoid.

-spence

I don't want to change the point of this thread, but that is a question I have asked myself. Is there any difference between the lobsters in the tank at my supermarket and those at the local lobster dock? If they're fiesty and the size I want and stay alive in my cooler until I'm ready to cook does it really matter if I get them where the price is better? If not, what should I be looking for in a lobster purchase?

they are not all the same.

sometimes the ones from the boat sit in the nasty harbor for multiple days. Yuck.

some boats do not keep them in the harbor. But in good water tanks.

For the next statments, substititute any type of seafood including lobsters for the word seafood.

Some shops have good seafood one day and crap the next.

Some always have crap.

Some are always good.

Find one you like and make friends with him (sorry ladies, but 99 times out of 100 its a him), this should help you get the really good stuff.

_Z_

In general you want a lobster that's firm, active and doesn't have any visible defects. I don't believe they feed lobsters once they are caught, so if they have been sitting around in a tank for a while they will probably loose some weight and not be as healthy.

I agree, some markets have better seafood sources and take better care of it once purchased. I'll gladly pay a bit more to get something I know will be good than risk it being so so.

With seafood quality is everything!

-spence