How To Grill Lobster Tail On A Big Green Egg

• Make sure the lobster tails are fully defrosted before cutting thru the shell and into the tail meat
• Set the knife tip at the end of the tail and slowly cut into the shell
• Be sure to only cut about 80% of the way thru the meat
• Once you cut thru the shell into the meat, remove the sand vein
• Slowly and carefully remove the meat from the shell, being careful not to tear the meat
• Push the shell back together in the middle
• Lay the lobster meat on top of the shell
• Butter and season to taste

Lobster Notes

Cold Water Lobster – typically found in the north Atlantic and in the cooler coastal waters
Cold water tails tend to be firmer, sweeter and have a whiter meat

Warm Water Lobster – typically named for the warm water locations it is found
Warm water tails tend to be softer, have a more fishy taste and have a darker or off white color

• Wash all tools prior to use
• Clean and sanitize all cutting boards and prep surfaces prior to use
• Read all manufacturer’s instructions before using grills, starters and any cooking tools
• Make sure your plancha is seasoned prior to its first use
• 10-15 Minutes Ahead – prep lobster as follows
• Make sure the lobster tails are fully defrosted before cutting thru the shell and into the tail meat
• Set the knife tip at the end of the tail and slowly cut into the shell
• Be sure to only cut about 80% of the way thru the meat
• Once you cut thru the shell into the meat, remove the sand vein and rinse if needed
• Slowly and carefully remove the meat from the shell, being careful not to tear the meat
• Push the shell back together in the middle
• Lay the lobster meat on top of the shell
• Butter and season to taste
• Place in fridge to keep cold while grill is pre heating
• To Light Your Big Green Egg, stir charcoal in the Big Green Egg and Top off with Fresh Charcoal, move charcoal pile to one side to create that Dual Zone or Indirect Setup
• Clean out ash pit if needed
• Open Bottom vent and top vent for maximum air flow during startup process
• Make a well towards the one side of the Egg and ignite the charcoal using speedilight starters or an EGGniter
• When temp hits 200˚ add the Big Green Egg Plancha/Griddle on top of the grill grate, over the hottest side of the egg
• Place the butter in a small saucepan and melt (should take 3-5 minites), this keeps the milk solids and fat combined and prevents separation.  Season to taste with Garlic and Rub a Dub if desired or season with salt and pepper
• Close the dome
• Heat to pit temp of 450˚ and hold
• Burp Big Green Egg and Open dome
• Once grill is preheated to 450 degrees
• Place the tails onto the plancha and close the dome
• Start to watch closely for 15-20 minutes, or until internal temp reaches 145 degrees
• Be sure to BURP the Big Green Egg each time, before opening
• How to tell when the tail is fully cooked
• Will turn from pale color to white color with orange bands
• Should be white in the center of the tail
• Cook to internal temperature of 145 degrees
• TIP – to ensure tail stays nice and juicy, cook until just done and allow residual heat to finish the tail, over cooking will make tail dry and rubbery
• Remove from grill and brush with butter and season as needed
• Serve with melted/drawn butter