how would a coona** cook lobster tails

[fishmaster911]

i just got 6 lobster tails as a gift from a oilfield company! how in the world should i cook that ? :help:

[huntin fool]

boil dat?

["W"]

Put dat on the pit

[Ray]

Split them open, soak with butter and seasoning and put on grill above an open fire.
It might not sound good, but I have peeled them, split into 2 pieces and battered in
beer batter and fried. They's good fried too.

[Gerald]

Get out the Crawfish pot and ??????

For shrimp, I put in a little less seasoning than what I use for crawfish.

Maybe cook [boil] one and see how it comes out. I would only cook it for 4 to 6 minutes and let it soak some.

I believe most restaurants just steam them and give you some melted butter. It has been toooooooo longgggggg since I last had a lobster.

[fishmaster911]

the grill/pit dont sound bad .............

[Deadly D]

Steam them thats the best way

[catch.and.fillet]

I've been to Moncton, New Brunswick a few times last year and brought back a few live ones like below. They sell and pack them in the airport.

The best recipe I found is from a lobsterman via Esquire magazine:
"You bring the water to a boil and then put 'em face-first down in the water, cook them twenty minutes, covered. Just an inch and a half of water."

Read more: http://www.esquire.com/features/what-ive-learned/maine-lobster-fishing-0109?click=main_sr#ixzz0ZuCj7TL0

Use melted butter with a dash of crab boil and you're good to go...

BTW - Moncton is in the heart of Cajun country (Acadiana in Canada) and has the Museum of Acadians there. There are as many Boudreaux's, Pitre's, and on and on as in South Louisiana. Beautiful place in late summer.

[eman]

Get you some cajun injector ,Creole butter.
Inject them tails up real good and put em in the fridge overnight..
Split the bottom of the shell w/ scissors and hit it w/ a lil tonys . Put it on the grill shell side down. cook till meat is white and serve w/ melted butter mixed w/ a lil worcesterchire.;)

[Ray]

I've been to Moncton, New Brunswick a few times last year and brought back a few live ones like below. They sell and pack them in the airport.

The best recipe I found is from a lobsterman via Esquire magazine:
"You bring the water to a boil and then put 'em face-first down in the water, cook them twenty minutes, covered. Just an inch and a half of water."

Read more: http://www.esquire.com/features/what-ive-learned/maine-lobster-fishing-0109?click=main_sr#ixzz0ZuCj7TL0

Use melted butter with a dash of crab boil and you're good to go...

BTW - Moncton is in the heart of Cajun country (Acadiana in Canada) and has the Museum of Acadians there. There are as many Boudreaux's, Pitre's, and on and on as in South Louisiana. Beautiful place in late summer.

They don't season their food like we do.
My dad and uncle go up there every couple years for a Richard reunion.
Food is very bland. My aunt got a cookbook from the reunion.
French toast is not what we cook either.

[catch.and.fillet]

True. That's why I steam'em and add liquid crab boil to the butter. The injection recipe sounds good, though. Might try that next time.

[Ray]

It's hard to beat grilled lobster basted with butter and seasonings.
But I love grilled anything.

[catch.and.fillet]

Saw your note on oysters. Good stuff. One year I was living in Thibodaux and we bought a sack for a Super Bowl and kept 'em outside figuring we'd pop outside crack a few during a commercial and come back in and watch the game. Except it was so cold outside they were freezing....We fired up the pit, cracked some open and grilled 'em. Threw on some hot sauce...excellent. Next was shredded cheese, then bacon bits, man we were going to town....

[Ray]

Recipe #1
Rinse mud off, put them on the grill or fire. When they pop open and spit out some
juice, take an oyster knive and cut it out. Put on crackers with any sauce you like.
I like them plain with a lil Tony's.

Recipe #2
Light up a smoker and put the oysters on a pizza pan with holes drilled all over it.
Put on the smoker for 10 minutes with lots of smoke.
While the oysters are in the smoker, put the shells in a hot 500 deg. oven. Remove
from the oven and put some butter and seasoning in the shell and drop the smoked
oyster in the hot shell. It will sizzle for a few seconds. Take out and eat.

Recipe #3
Shuck the oysters and put them back on half shell and put on hot grill. Take a brush
with seasoned butter and brush oysters in shell. The grill will flame up. When the flame
goes out, eat them.

[fishmaster911]

ya makin me hooongry !

[Country Boy]

lobster stew

[Ray]

I have had some oysters Fri. that were set in a pan of butter and covered with
grated parmasean cheese and seasonings then broiled. They were o.k. in my
opinion. But my wife loved them.

[fishmaster911]

lobster stew
Arnaudville La. is coming out now !!:*****:

[Country Boy]

Arnaudville La. in the house!

[QUACKHEAD]

I tink the best ting to do wit dem tings is get rid of em now! Dey could be contaminated. I could come and get dem and dispose od dem for you so noone gets sick.:grinpimp:

[fishmaster911]

I tink the best ting to do wit dem tings is get rid of em now! Dey could be contaminated. I could come and get dem and dispose od dem for you so noone gets sick.:grinpimp:

I think I'm gonna be sick so I can miss work Monday and go fishing

[QUACKHEAD]

Don't blame fishmaster911, enjoy and let us know how you did em.