Lobster topper

Discussion in 'Non-fish Seafood' started by pimpzilla, Feb 11, 2011.

  1. pimpzilla

    pimpzilla Fire Starter

    It's been a while since I posted on here, but I need advice from the professionals and this is the place to get it!  So, I'm making lobster tails this weekend, and I wanted to make some sort of shrimp/parmesan topper.  Anyone have any good recipes or ideas?  Or, should I leave the lobster alone and make a topper for the 'turf' part of the meal?  I'll be grilling ribeyes.  Help!!  Thanks all!!!
     
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    This is probably just me, but if I had lobster tails & ribeyes, I wouldn't do anything fancy to either one.

    They're just naturally too good to mess with.

    Melted butter for the Lobster & that's it.

    Maybe make some sides like stuffed shrooms, or things like that, but I wouldn't mess with the Lobster or the Ribeye.

    Bear
     
  3. bbally

    bbally Master of the Pit OTBS Member

    Diced the shrimp, add italian seasoned panko, add extra grated parm (do yourself a favor and skip the green can looking thing and by a piece of parm and grate it yourself, add one tablespoon diced pimento.  Toss the ingredients with the shrimp, add a little old bay to taste,  Paint the lobster tail with egg wash, sprinkle on the shrimp coating.   For a larger coating (more like reversed stuffed) add one egg to mixture and put it on wet. Skip the egg wash in this method.
     
    Last edited: Feb 10, 2011
  4. rbranstner

    rbranstner Smoking Guru OTBS Member

    I am doing the same thing for Valentines day so I want to watch this thread. I am debating on how I should cook my lobsters grill, oven high heat in the smoker???  I am thinking I will wait until my rib roast is done and resting then I would bring up the heat in my UDS to around 350 then throw the lobster tails in the smoker for around 15 minutes until they are done. All of the posts that I have bee reading say high heat is the way to go for lobster tail and it doesn't take to long as you don't want them over cooked. How are you cooking yours?
     
  5. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Find some cajun garlic butter injection and inject the tail and into the claws at the joint. then grill
     
     
  6. cycletrash

    cycletrash Meat Mopper

    Wow you guys really know how to get to a guy's stomach!!
     
  7. rbranstner

    rbranstner Smoking Guru OTBS Member

    Quote:
    I only have two tails but I was thinking of injecting them like you said. A little garlic butter or someone else used sea salt and both sound really good.
     
  8. pimpzilla

    pimpzilla Fire Starter

    Did you decide how you're going to cook them?  I was just going to steam them, but I'd like to hear some different ideas!
     
  9. rbranstner

    rbranstner Smoking Guru OTBS Member

    I think I am going to inject them with some butter/garlic and put them on my smoker at around 350 degrees for around 15 minutes. Probably flip them half way through.
     
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    [​IMG]
    Maybe you should see a Doctor before injecting them yourself?

    Bear
     
  11. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    I'm with Bob on this one and his recipe sounds really good too. Now Ross I would smoke the lobster if I was you. I did it in New Jersy this past winter just for giggles and it was great. A different and light smokey flavor. I did some claws and I just cracked the shell with a couple of not so hard whacks with a hammer. Just a few cracks to let in the smoke. The results was good enough that the fish monger gave me all the claws he had left if I would smoke him a couple of them.
     
  12. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I like to butterfly the lobster tails & stuff with crab meat, drizzle with butter, then put on a hot grill. They only take a couple of minutes to cook, if you overcook them they get tough just like shrimp. When they start to turn white, check them with a toothpick just like you would a brisket. Never tried smoking them. Guess I'm gonna have to give that a try.
     
  13. pimpzilla

    pimpzilla Fire Starter

    Well, my 1st shot at lobster tails didn't go so well.  I decided to boil them.....for way too long.  The outside was tough and chewy.  There was some salvageable meat in the middle, but overall I was very disappointed.  Here's a couple pics from Valentine's Day dinner.  I grilled a ribeye that Mrs. Pimpzilla and I split, along with grilled asparagus and portobello mushrooms sliced and sauteed in butter, beef base, and red wine.  Enjoy!! 

    [​IMG]

    [​IMG]
     
    Last edited: Feb 14, 2011
  14. pimpzilla

    pimpzilla Fire Starter

    Wait....putting pics on this site apparently has changed since I was last on here.  Help.
     
    Last edited: Feb 14, 2011
  15. rbranstner

    rbranstner Smoking Guru OTBS Member

    Mine turned out great. I turned my smoker up to around 375 and threw the tails on for 15 minutes and flipped half way through. I think I am going to head back to the store and get more since they are on sale for $15 for 2 tails. Maybe that isn't much of  a sale in some places but it is around here.
     
  16. rbranstner

    rbranstner Smoking Guru OTBS Member


    Paste the "Direct Link" instead of the "IMG Code" And also don't paste it right into your message click on the insert image icon in your tool bar.
     
  17. pimpzilla

    pimpzilla Fire Starter


    Thanks, bran.  Did you split the tails, or did you keep the shell intact?
     
  18. rbranstner

    rbranstner Smoking Guru OTBS Member

    I cut down the belly side of the tail with a scissors all the way to the end of the tail but that's it. Once it was done the whole chunk of tail meat pulled right out and it was great.
     
  19. pimpzilla

    pimpzilla Fire Starter


    Did you do this before you cooked it?  I'm now on a mission to cook a successful lobster tail.......
     
  20. rbranstner

    rbranstner Smoking Guru OTBS Member

    Yep I did it before I cooked it.15 minutes at around 375 was perfect.
     

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