How do you all cook doing lobster

chilidip

I Should Upgrade My Account
  • Jul 26, 2006
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    North OC
    Name
    David
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    17' Logic CC
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    pacificscout

    Hey! You got any frozen ice?
  • Jul 28, 2012
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    Fullerton
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    Wally
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    16ft Scout EMBUSTERO
    No way to get it wrong.
    Keep fresh.
    Open tail end and cook.
    Grill, oven, or in a pan.
    Once it looks done to your liking, eat with what you have available.
    Very simple as it tastes so good.
    I only have caught lobsters locally with RodRage.
    Delicious.
     
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    DOGHOUSE26

    I Post A Lot But I Can't Edit This
    Feb 22, 2004
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    jeff meeker
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    26 Blackman Billfisher
    PUERTO NUEVO STYLE: BBQ NO GREASE

    Split the tails in half right down the middle with a heavy backbone knife, watch your fingers! Remove the poop canal if it hasn't already been removed
    Spray your grates with PAM or wipe them down with Cooking Oil
    Pre-heat your BBQ to a medium 325-350 Temperature or spread the coals evenly
    Put the tails shell side down first for 4 minutes, lightly sprinkle Paprika on the Meat side Flip over meat side down for 3-4 minutes; if the shell is bright red or orange go 4 minutes. If the shell is black the fire was too hot and go 3 minutes. Meat should be opaque to white in color.

    Melt butter for dipping and add garlic or lemon if you wish and enjoy
     
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    Dun

    Newbie
  • Jul 18, 2008
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    torrance
    Name
    Greg
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    22 glasstron
    Beer battered and deep fried.
     
    DOGHOUSE26
    DOGHOUSE26
    In the Shell? Unless you steam or boil them first, getting raw meat from the shell is a bitch and you waste alot of meat that way so I'm wondering how you prep it.
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    Jeff Hannah
    Jeff Hannah
    Sharp kitchen scissors have done the trick for me to get the meat out raw and in one piece
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    Jeff Hannah
    Jeff Hannah
    I get really picky with my lobster and I remove the orange skin or second molt on the tail meat while I eat it ... that is the second molt from what I was told and it’s the bitterest part of the meat if your remove it the lobster tastes more like crab much sweeter... a buddy showed me and told me about it and I’ve never gone back
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    dalurker

    old skool rules
    Dec 23, 2004
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    #%^&) !!!
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    my blood vessel
    1. no butter or seasoning. nuffin'!
    2. don't over cook!
    3. steam or boil Room Temp "Legal Sized" Bug for 7min MAX.
    4. *smaller bugs taste better
    but that's me... and wifezilla too!
    all she knew was restaurant buggz until she met me! now she'll never order a bug from a restaurant!

    p/s: i don't add anything when i eat her... oh neva mind...;);)
     
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    ShadowX

    I Post A Lot But I Can't Edit This
    Oct 10, 2010
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    Deep fry that lobster with scallions, minced ginger, chili, soy sauce, oyster sauce, ground pepper and salt. Chop up the lobster so the flavors get into the meat. Lightly coat the lobster with a tablespoon of corn starch mixed with a cup of flour and fry fry fry.

    This is how they are typically prepared in Chinese restaurants and its the best. I find the normal American style with just butter, salt and lemon to be bland. If you haven' tried it, you don't know what you are missing.

    Like most foods, it tastes the best fried.

    1168dde4d6763d46455d321d26c2d3fc.jpg





    This is another way to cook the lobster, with a thickened sauce (without the noodles). However, I think the fried lobster tastes better. The flavors are more concentrated.

     
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    Kevin A

    I Post A Lot But I Can't Edit This
  • Sep 10, 2006
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    redondo beach
    Name
    kev
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    25' aqua sport
    No way to get it wrong.
    Keep fresh.
    Open tail end and cook.
    Grill, oven, or in a pan.
    Once it looks done to your liking, eat with what you have available.
    Very simple as it tastes so good.
    I only have caught lobsters locally with RodRage.
    Delicious.
    If you over cook it it will turn into chewy rubber.
     
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    plj46

    I Post A Lot But I Can't Edit This
    Jan 7, 2008
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    john
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    24 ft grady white
    Boil a pot of water.Throw average size tails in.Bring back to boil turn off heat and cover for 10 minutes.Done.I've tried every way possible,this one can't be screwed up.
     
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    Blackfish

    Marble collector.
    Sep 20, 2005
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    .
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    toy
    While fishing on my boat….
    Shell the tails, cut into 1" chunks, place the chunks in a bowl full of melted butter. Toss them in the microwave for about two minutes. Remove from butter and serve. You can also cook the legs in the microwave. Just lay a moist paper towel over them. Lobster Leg Popcorn. Dave Hansen tricks



    At home split and BBQ with butter light seasoning salt.
     
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    sdapguy

    Newbie
    Sep 25, 2020
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    D P
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    1994 15' Dauntless Whaler
    De-vein, split in half, separate meat from shell and leave attached at tail, place meat side down on parchment paper covered aluminum cookie sheet put under broiler for 3.5 minutes, turn over lobster, pour a nice Chardonnay over the lobster allowing some between shell and meat, brush with a melted butter with a little parsley and roasted garlic blend with a touch of Lawry's and put back under broiler for about 3-4 minutes.
    Bite sized pieces fried are also nice.
    Use a bamboo skewer lengthwise to BBQ or broil, if you want the tail to remain straight instead of curling.
     
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    Jan 6, 2022
    71
    71
    The Free State Of Florida
    Name
    Tom Duggan
    Boat
    N/A
    I like to do butter poached lobster. Melt about 4lbs of butter in a pot, on a medium heat seting, scoop out the milk solids, and poach until cooked threw. The best part is you are making clarified butter at the same time you are cooking the lobster. Serve with your favorite side's.
    Whatever butter is left over I save, and use for other seafood dishes.
     
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    Castlepadre

    Almost A Member
    Jan 28, 2020
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    Costa Mesa
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    Mateo
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    WorldCat
    Interesting no one does it the way i have learned. Similar to Puerto Nuevo you just never turn it over. Always shell side down. When that muscle hits direct high heat it gets tougher. Let it simmer in the shell, plenty of garlic butter with paprika, if needed cover loosely with foil to finish cooking top of tail. Lemon at the end and add in rice pilaf into the head portion for a nice visual and that lobster flavor seeps in that way. peace out
     
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