![]() ![]() And, you won't need extra butter to dip that lobster meat in. I did use less than what was in Malcom's recipe, including the dollop of butter I put on our steak. One last thing, this meal has a lot of butter. Once you pull those lobsters off the grill, you are ready to eat, so get everyone to the table toot sweet! Timing wise, this should work out perfectly. While the steaks are resting for 10 minutes, cook your lobster. If you are crazy enough to have two grills, or if you have an easier time controlling your temperature on one, make sure to cook your steaks first. It still tasted great and to me, that is what mattered! My knife wasn't super sharp and I wasn't in the mood to totally mince everything perfectly, so you will see some small chunks of shallot and garlic in there. I threw all of the ingredients in a bowl and mashed it together, although as you will see, my butter was a little chunkier than Malcolm's. I only used one stick of softened, unsalted butter, one head of roasted garlic, one shallot, salt and pepper, and a mix of fresh parsley, rosemary and thyme. Malcom made a compound butter, but my advice is to make the butter recipe your own. The cooking time was the easy part - two minutes each side on direct heat (grill was at 650-700 degrees) - then shut off the heat and let the steak sit for 3-4 minutes in the grill and another 10 minutes off the grill, covered in foil. We rubbed them in olive oil, salt and pepper while the Green Egg was getting hot. Malcolm was the inspiration here, once again! We followed his Grilled Filet Mignon on the Big Green Egg recipe, using two 4-ounce filets. I cooked two 4-ounce tails and only used one stick of butter, with plenty of the butter basting sauce left over. Adjust the amount of butter you use in the butter basting sauce based on the amount of lobster you are cooking. The cooking times in the video are spot on. We cooked the lobster at 375 degrees, indirect. You need to expose the flesh for cooking and you need to be able to get the flesh out of the shel after it is cooked. No matter what size lobsters you get, do not skip this step. The most important step in Malcom's video is to cut down the shell of the lobster to exposure the flesh. I bought lobsters that were flash frozen from Whole Foods and ran them under cold water for about 10 minutes to completely defrost them. We followed the Grilled Lobster Tail recipe exactly, using the Weber Performer grill. We solved that problem by firing up both the Big Green Egg and our Weber Performer grill. The lobster itself was easier than I thought to make, but the timing of the lobster and the steak was hard using one grill. As you can see, our lobster dinner turned into surf and turf night. ![]()
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