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    You are in: Home / Community Forums / Grilling / BBQ / Smoking / Grillin Lobster
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    Grillin Lobster

    Sabahat61
    Sun May 12, 2013 3:47 pm
    Newbie "Fry Cook" Poster
    How to grill lobster so that it does not get dry.
    Red Apple Guy
    Tue May 14, 2013 6:50 am
    Forum Host
    Sorry we missed your post.
    I cook by internal temperature, regardless of the method (grill, stove top, oven). I like fish cooked to 140 to 150F.
    Some folks slice the tails completely in half, cook meat down for 4 to 6 minutes, flip and cook for a few minutes more while basting.
    Others cut a slice into the top of the tail and cook slightly longer, basting in the split area.
    See http://whatscookingamerica.net/LobsterTail.htm

    Red
    SarasotaCook
    Wed May 15, 2013 11:13 am
    Food.com Groupie
    First, there are a couple of things that we should know. Grilling lobster is not just a simple answer.

    Is it fresh or frozen
    Is it pre-cooked or fresh
    Is it whole or just tails
    Do you want a butter sauce or not
    How are you planning to serve it?

    There are many methods ...
    - par boiling it
    - steaming in a foil pouch first, then on the grill to get some smoke flavor
    - you can steam/cook them on indirect heat
    - you can cut them in have and grill, then wrap with foil to finish

    The first questions have to be answered first. I cook frozen lobster tails much different than I could a fresh whole lobster. One answer just doesn't work for me.

    I cook lobster all the time on the grill.
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