GrillinFool
New member
What have you got? NEver done it. Doing it tomorrow and looking for ideas...
ETA, Lobster tails, not whole lobsters....
ETA, Lobster tails, not whole lobsters....
Last edited:
I saw them done straight up on a cooking show, no precooking. They skewered the tail with a metal skewer through the entire length to keep it from curling. They judged doneness by observing the end meat. Probably no different than judging a shrimp that's been wrapped with bacon, I'm sure you get a feel for it after your first time.
Be sure to baste constantly or you'll wind up with tough lobster.
No, you have it correct but I don't watch them, I cover the pot so they don't climb out. To me lobster, crayfish, crabs etc are food and since I don't, like most creatures in nature eat their food alive or raw, it does require they die before completion of the cooking process. No different than what you buy in the super market really except the packaged stuff has been killed for you.
Good idea with the skewer VB! I'd give you karma for it but the stupid thing said I've given out my limit for the day..