Lobster!!

[tracker x-2]

I see Cub has them on sale. I would like to try cooking them ive only ever done tails. I have a few questions.. first how long will they keep in the fridge or prior to cooking? and I have herd of other people telling me they make a screaming/hissing noise as they boil? if so i need to make sure to keep the fiance outta the kitchen for this part .

Any other ideas or experiences you folks have.

[Jmeyers]

I see Cub has them on sale. I would like to try cooking them ive only ever done tails. I have a few questions.. first how long will they keep in the fridge or prior to cooking? and I have herd of other people telling me they make a screaming/hissing noise as they boil? .

Not sure about how long you can keep them in the fridge but the hissing noise they do make...I remeber watching my Dad drop them in and hearng it. Don't worry it doesn't last to long. Tell the fiance you need something from the garage and by the time shes back hopefully you'll be good..no promises

[reinhard1]

i have sold many live lobsters. i think this year they are around 10 bucks a pound. personaly i would not buy them. just not worth the money in my opinion. they are usualy small [a pound to a pound and a quarter] the only meat are in the small tail and a little in the large claws.

you have to make sure the ones you get are lively. keep the lobsters in the fridge at home and check them often. once they get weak or are dead you should cook them right away. if you are storing the lobsters for a couple of days make sure they get air and are kept with wet paper towels in the box. do not store them or put them in fresh water. check on them once in awhile, and again if you see the tail go limp or the claws are drooping, cook them right away. you can re-heat them by steaming them till heated through.

most people cook them in hot salted water. put 1/4 cup sea salt to one gallon of water. bring to a boil. drop the lobster in the boiling water head first. a one pound lobster takes about 15 minutes. a little more if bigger. good luck.

[Alagnak]

Reinhard1- you said you personally would not buy live ones. What about deals on tails? Do you think that is a better value or are you just not a fan of lobster in general? My better half is a huge fan of crab but she has never had lobster and I haven't for years. I was thinking of picking up a couple tails to go with some steaks this w/e. IDK Or I could just broil a pc of Alaskan halibut I have in the freezer door, probably better anyway. :-)

[reinhard1]

personaly i would just bake some cod with lemon pepper and butter. i have had eel pout fillets in butter as well . i think cubs has the 4 oz tails on sale. guess i'm too cheap to buy the tails. i have nothing against them and go well for special occations. that steak and halibut in your freezer sounds pretty good. i like the large tails they have at sam's. they also have some nice large sea scallops as well.

i think the live lobsters were a novelty for a lot of people. but not enough bang for the buck for me. tails are the way to go as far as lobster. good luck.

[nofishfisherman]

I believe the hissing sound you hear is just the air being released from the shell. The lobster itself is not actually screaming in pain.

I agree the whole lobster is kind of a novelty but then again there is nothing wrong with that. Sometimes its fun to try something new and see how it goes. Its not something I'd do every day but I'd be tempted to buy the whole lobster just for fun.

[reinhard1]

we sold a lot of them every year. it's usualy a three day sale and they do take orders. we usualy sold 400 to 500 every year on average at first and during my last couple of years working that number was cut in half. good luck.

[Walleyehooker]

I looked at those myself and for $10 its not bad considering they fly them in.The live ones will taste better than the frozen ones but you may get a little more meat with the frozen tails. I would go with the live ones. Years ago I spent a year out east and we would go down and buy them off of the boats for cheap. Boil in salted water till they turn orange/red in color.Most of the time they dont make any noise but watch so they dont splash hot water on ya.

[thirdeye]

I guess I'm a tail man too. For me, the value is low on the whole ones, and the clean-up is high. Plus I just don't like boiled lobster..... steamed is okay as I can add spices and toss in some shrimp toward the end of the process as well.

The only way I make them at home is marinated and grilled. Some folks use a metal skewer lengthwise so they will lay flat, I like them to curl as the thinner meat in the tails sort of moves itself away from the heat. During grilling I drizzle them with warm jazzed up butter and keep my instant read thermometer in hand, and pull them off about 140°

[Mid-Lake Rock]

I love whole live lobster. When you buy only the tail, you are missing out on the best part, the liver, otherwise known as tomalley. It is considered a delicacy and expensive when purchased alone or bought at a restaurant. It is the green stuff that is between the tail and the head. Smear the tomalley all over the tail meat and get ready for some good eating.

[Walleyehooker]

Grilled looks good. I dont have a recipe but I have had them broiled and stuffed with crabmeat that were awesome.

[Walleyehooker]

I picked up 4 frozen tails at cub. Im going to stuff them with a mixture of scallops,italian bread crumbs and butter and maybe a touch of other spices and broil them over New Years.

[jmg]

Thirdeye-----Very impressive, lip smackin photography!!!!!

[scott b]

Those are either huge tails, or a very small grill! Grilled tails is the only way to eat a lobster. I just bought three this morning for the grill along with some rabbit. Byerlys has the 4oz. tails for 6.99. right now and they are not frozen.

[thirdeye]

Those are either huge tails, or a very small grill! Grilled tails is the only way to eat a lobster. I just bought three this morning for the grill along with some rabbit. Byerlys has the 4oz. tails for 6.99. right now and they are not frozen.

You have a keen eye. They are regular tails, but I'm cooking them on my Small Big Green Egg which has a 13" grate. I think the camera angle makes them appear larger than I can afford..... heheheee.

I'm sure you have a favorite recipe, but check out this one from "Houndog". If you pick-up one only one tip it will be worth reading it. He doesn't' miss much.

Houndog’s Dwell in the shell Grilled Lobster

4 Huge Lobster Tails

1 bit Peanut Oil

1-2 Each Limes

1 Touch Lowry's Seasoning Salt

Garlic Powder

Minced Garlic

Butter

New Mexican Green Chili Powder (optional)

Serves 2

Picked up 4 huge lobster tails. Thought at first, 1 pound tails for each of us would be ok. Naaaaahhhh - if two tails would be good, 4 tails for the two of us would be better, right ?

Get your shears and cut the clear membrane off the belly of the tail, getting rid of the tiny feet, exposing the meat. Rinse them good, dry them with paper towel and place them shell side up on a cutting board. Take a heavy knife or cleaver, place it longwise (parallel) in the center of the shell and tap the back of the blade into the shell, cracking it ever so slightly. This is so our tail will lay flat on the grill. Do not take meat out of the shell! Now flip them over, belly side up. Take a bit of oil (I used peanut )and pour a small amount on your fingers, and lightly rub the meat. Don't use much at all, barely a drizzle. Grab a lime or two and squeeze juice and pulp all over the meat, liberally. Then shake on garlic powder and a touch of Lowry's seasoning salt. I then have to throw my favorite ingredient of all time, which goes on everything I cook, New Mexican green Chile powder. Don't worry if you don't have this, it's hard to find, and your lobsters will still be far and above any lobster you ever had before. Place covered tails in fridge for an hour or so to marinade while your getting your cooker ready.

Get a good hot bed of lump going and preheat your cooker to 400 - 450 degrees. As all of you know, when it comes to seafood and a good hot fire, you must move swiftly because every minute counts. Place tails, meat side down on the grill and press them flat. This is why we weakened the shells earlier with the tapping cleaver. Set your metal cup on the grill also with butter and minced garlic so it will melt and sauté' the garlic. Close the lid. If you don't have a metal cup to use on the grill while you're cooking', get one !

Open the cooker after 5 minutes and with a leather glove, carefully turn tails over onto their shells so meat is facing up towards the sky. Take your cup (grab it with a leather glove please) with the butter and garlic, and spoon sautéed mixture onto the lobster tails. The tails will form a slight cupped shape which will hold most of the butter in place, but your fire will rage for a minute, and that is great. Close the lid down and slowly begin to close top and bottom drafts so they can "Dwell in the Shell" for 5 more minutes. Remember - with a good hot fire, 5 minutes per side, that's it. With 50 dollars worth of lobster on the grill, you definitely want to pay attention. I don't recommend holding any conversations with your company while you're fixing this supper. Tell your family and friends that you'll socialize again after this crucial 10 minutes is over. Once everyone tastes what you've agonized and sweated over for 10 minutes, no more explanations will be necessary. Simply, Heaven on Earth !

Serve with long grain and wild rice, corn on the cobs, asparagus, salad, just about anything. Even though we had melted butter to dip the lobster in, it wasn't really necessary. It was so good that were doing it again for the family tomorrow night. They'll be surprised when they get beef tenderloin steaks and lobster tails out of their brisket and pulled pork.

I'm not that good a cook, but these tails are truly world class. Give 'em a try.

Houndog

[scott b]

Holy carp! Thank you so much!

[MNmikew]

I picked up two live lobsters from Cub on Sunday. Steamed them for about 20 mins, came out great. The tomally was awesome! picked up a few of the $4.99 tails for snacking this week.