AudioAficionado.org  

Go Back   AudioAficionado.org > The Lounge > What are you Grilling?

What are you Grilling? What's Cooking

Reply
 
Thread Tools Display Modes
  #11  
Old 09-07-2018, 10:24 PM
mtroo's Avatar
mtroo mtroo is offline
Senior Member


 
Join Date: Aug 2015
Location: Montana
Posts: 1,286
Default

Quote:
Originally Posted by GaryProtein View Post
I have grilled all kinds of seafood but never a lobster--I have always steamed them.

Do you steam the lobsters first, split them and then grill them or do you split them live and grill them for the full cooking time, and how long is that?
From Meathead Goldwyn’s “Meathead”

“3 tablespoons unsalted butter (see Note)
½ tablespoon olive oil
1 tablespoon minced fresh flat-leaf parsley
1 teaspoon chopped fresh tarragon or ½*teaspoon dried
1 teaspoon chopped fresh chives
¼ teaspoon kosher salt (see Note)
Freshly cracked black pepper
2 live Maine lobsters, each about 1½ pounds
2 lemon wedges (optional)
1. Prep. In a small saucepan, melt the butter over medium heat. Stir in the olive oil, parsley, tarragon, chives, salt, and pepper to taste. Let the flavors blend for a bit over low heat but be careful not to let the butter turn brown. Remove from the heat and cover to keep warm.
2. Kill the lobsters quickly and painlessly: Put a lobster in a baking pan or sheet pan facing you. Place the tip of a sharp, heavy chef’s knife between the lobster’s eyes about ½ inch behind them, with the sharp edge of the knife facing you. Plunge the knife all the way through the lobster’s head and slice down, cutting the head right between the eyes, severing all major nerves. The lobster may twitch afterward, but it is dead, and because you’ve cut the nerves, it feels no pain. “Flip it over with its legs in the air and cut the lobster in half along the midsection. Hold the lobster firmly so it doesn’t slip on the work surface. Save any juices that emerge in the pan and mix them into the basting sauce. Repeat with the second lobster.
3. Remove the rubber bands from the claws. Scoop out any roe and tomalley from the head area. Roe, sometimes called coral, is a sac of eggs in female lobsters. It is dark green or black when fresh and turns reddish or orange when cooked. You may even find some in the tail if the female was laying. You can add them to the butter. The pale green tomalley is part of the digestive system. In 2008 the USDA issued a warning against eating it because it filters pollutants, including bacteria, from the water in which the lobster lived. Until our waters are cleaner, you should discard*it.
4. Fire up. Preheat the grill for two-zone cooking with the direct-heat side on warp 10 (maximum). You’ll be cooking with direct heat, and the indirect zone is your safe zone.
“5. Cook. Place the lobsters, shell sides down, over direct heat. Position the shells between two rungs in the cooking grate to prevent the lobsters from rolling. You may have to manipulate the large claw or place two halves side by side “to keep them from rolling. Some folks start them meat side down for a few minutes to get a bit more smoke flavor and some grill marks, but that tends to dry them out. Baste the meat with the butter sauce, close the lid, and baste once again after 3 to 4 minutes. When the meat in the thickest part of the tails is a minimum of 145°F and has changed from translucent to pearly white, perhaps 6 to 10 minutes, the lobsters are done. Baste one last time and remove them.
6. Serve. Crack open the claws with a wooden mallet, rolling pin, meat tenderizer, hammer, or kitchen shears. Serve them with any leftover butter for dunking, and squeeze the lemon wedges on the meat, if you wish. You can suck on the feathery gills and the small legs, or freeze them for making lobster bisque.
NOTE: If you use salted butter, cut the amount of salt in half. Remember, you can always add salt, but you can’t take it away.”

Excerpt From
Meathead
Meathead Goldwyn
https://itunes.apple.com/us/book/mea...15960173?mt=11
This material may be protected by copyright.
.
__________________
Tim
Amplifiers: McIntosh 1.2 Kw
Preamp: Esoteric C03
Speakers: Salon2 with F113v2 x 2
Analog: VPI Avenger Reference with Ortofon A95 and Esoteric E03 phonostage
Digital: Silenzio and Esoteric K03-x and G02
Power Management: PS Audio P10 x 2, P5
Cables: WW PE7 SC & IC, Furutech Flux-50 Filters
Rack: HRS SXR Signature
Reply With Quote
  #12  
Old 09-08-2018, 06:35 AM
Formerly YB-2's Avatar
Formerly YB-2 Formerly YB-2 is online now
Retired

 
Join Date: Jan 2010
Location: NJ Shore
Posts: 6,653
Default

In addition to all the above, we enjoy grilled oysters. Put them fresh in the half-shell and set them on the grill and they will cook in their own juice. We add a bit of lemon & freshly chopped parsley while cooking and serve with cocktail sauce. We also poach fish in aluminum foil on the grill.
__________________
Glenn...
Canton Ref 9K Cary SLP-98P & Rocket 88 Clearaudio SM Pro Denon DP-80 w/AT33R, AT-MONO3/LP, Dynavector XX2 MKII, Lyra Kleos, Ortofon Cdza Blk, K-b & OM30 Dual 701 K&K LL9226 SUT Jelco HS-25 Nordost Valhalla Oppo 203 Orsonic AV-1b Sony ST-J75, ST-A6B & TA-F6B Stax UA-7/CF Stillpoints LP1 WW 8/7 Pt, Au & Ag Yamamoto HS-2 & 4 Zu Omen DW
Reply With Quote
  #13  
Old 09-11-2018, 12:00 PM
David S. David S. is offline
Senior Member
 
Join Date: Feb 2012
Posts: 108
Default

This thread, along with a sweet & smokey rub/glaze recipe I saw got me craving seafood on the grill, so Sunday, I did a lovely piece of salmon. Yeah, it was tasty!
Reply With Quote
  #14  
Old 02-20-2019, 11:36 PM
seahug seahug is offline
Member
 
Join Date: Oct 2014
Posts: 34
Default

Grilled is best way for lobster for me - brings out sweetness and juicy if done right. We cut the tails into chunks and cook on a table top grill (japanese hibachi style). It's much easier to get them to perfect doneness.

The heads we steam as I really like the green stuff and it just falls into the grill.

If you are ever in Spain, try the red prawns (from palamos - 40-80euro per kg depending on the size) cooked on steel plate (plancha) with just salt and a little olive oil. Better than lobster (imported canadian 25-30e/kg, european blue lobsters 35/kg, local spiny lobsters 40euro/kg - all live) or langoustines (30-40e/kg live though I've seen huge ones for 100e per kg during christmas).

Octopus is great also (boiled then grilled).

For weird but interesting stuff try the gooseneck barnacles. Technically a crab, meat tastes like very tender sweet crab. Quite expensive 70-80e per kg but I think worth it once or twice.

In japan - grilled eel. There are two kinds freshwater - technically not seafood, grilled steamed, grilled again in sweet soysauce, very fatty savory; the saltwater kind very tender delicate, less sauce. You can buy the precooked freshwater eel in many places and grill on a hibachi. If u get just right the skin is crisp and it will just melt in your mouth.

Also they have big grilled scallops with the coral with butter and soy sauce torched before serving.

Hamachi (farmed yellow tail) jaw grilled with just salt is also superb.
Reply With Quote
  #15  
Old 04-05-2021, 04:01 PM
Doug Lax's Avatar
Doug Lax Doug Lax is offline
That's a Deusy !
 
Join Date: Sep 2010
Location: Plymouth, Michigan
Posts: 4,262
Default

Hibachi grills take me back. My late father had one in the mid seventies when I was a wee lad. I recently did kabobs of gulf shrimp fresh pineapple red bell pepper and maui onion.

I glazed with teriyaki.... it was 'Ono
__________________
Marantz( UD8004,AV8802a ), Oppo udp 203 JLAudio Fathom F-110, B&W( 802 series III , FCMS8, SCMS8) . WireWorld Eclipse 6 xlr(7) Sliver Eclipse 5.2 HDMI (3) electra 5.2 powercords . HRS Nimbus , lg 55 Oled Nvidia Shield PS Audio PPP



System 2 Panasonic G25 Marantz av8003
Reply With Quote
  #16  
Old 04-05-2021, 05:41 PM
Formerly YB-2's Avatar
Formerly YB-2 Formerly YB-2 is online now
Retired

 
Join Date: Jan 2010
Location: NJ Shore
Posts: 6,653
Default

We are also lovers of grilled seafood.
Just back from a week in Key West and another in Winter Park. We had grilled grouper several times during our stay as well as grilled squid (best we've had - have got to find a local fishmonger with fresh squid) and oysters grilled in their shell at Umi in Winter Park.
Now that we are home, it is grilled halibut tonight.

Arrghh......... just discovered our house sitter used up all our propane and too late to get a fresh bottle. Ah, well.......... in foil in the oven.
__________________
Glenn...
Canton Ref 9K Cary SLP-98P & Rocket 88 Clearaudio SM Pro Denon DP-80 w/AT33R, AT-MONO3/LP, Dynavector XX2 MKII, Lyra Kleos, Ortofon Cdza Blk, K-b & OM30 Dual 701 K&K LL9226 SUT Jelco HS-25 Nordost Valhalla Oppo 203 Orsonic AV-1b Sony ST-J75, ST-A6B & TA-F6B Stax UA-7/CF Stillpoints LP1 WW 8/7 Pt, Au & Ag Yamamoto HS-2 & 4 Zu Omen DW

Last edited by Formerly YB-2; 04-05-2021 at 06:54 PM.
Reply With Quote
  #17  
Old 04-06-2021, 01:23 PM
keef keef is offline
Senior Member

 
Join Date: Feb 2018
Location: East Coast
Posts: 265
Default

We love grilling seafood on a charcoal grill - lobster is easy and a favorite. Most people over cook seafood and have a bad experience.

Seafood is like chicken - a tight window from cooked perfectly and over cooked.
__________________
Main System
Basis 2200 Signature/Vector 4/Transfiguration Proteus
Ortofon Cadenza Black
Allnic H3000/CJ ET5/Mcintosh 501's
Thiel CS6/MIT EVO Two IC and SC
Shunyata Denali SV2
Shunyata Sigma XC
Wywire Juice PC’s
Kubala-Sosna PC’s
Dedicated 20 amp lines
Porter Ports
Arcici Ref Suspense Stand
Rives acoustically designed room

Shore House
Basis 1400 Signature/Hadcock 228/Ortofon Jubilee
ARC PH 5/Meridian 200/Meridian 263 DAC
CJ Premier 14/Classe CA200/Thiel 3.6
Wywire Silver IC/Stereolab Diablo SC/MIT Z cord II
Reply With Quote
  #18  
Old 04-06-2021, 02:29 PM
Doug Lax's Avatar
Doug Lax Doug Lax is offline
That's a Deusy !
 
Join Date: Sep 2010
Location: Plymouth, Michigan
Posts: 4,262
Default

Quote:
Originally Posted by keef View Post
We love grilling seafood on a charcoal grill - lobster is easy and a favorite. Most people over cook seafood and have a bad experience.

Seafood is like chicken - a tight window from cooked perfectly and over cooked.
+1
__________________
Marantz( UD8004,AV8802a ), Oppo udp 203 JLAudio Fathom F-110, B&W( 802 series III , FCMS8, SCMS8) . WireWorld Eclipse 6 xlr(7) Sliver Eclipse 5.2 HDMI (3) electra 5.2 powercords . HRS Nimbus , lg 55 Oled Nvidia Shield PS Audio PPP



System 2 Panasonic G25 Marantz av8003
Reply With Quote
  #19  
Old 04-19-2021, 04:44 PM
audibleguy audibleguy is offline
Junior Member
 
Join Date: Dec 2018
Posts: 26
Default

Speaking of Eel, my grandfather (who was an excellent home cook) used to make broiled Eel in the oven:
He would buy fresh Eel, skin it, sprinkle sea salt, pepper, crushed garlic, and then an olive oil and fresh squeezed lemon mixture that was used to base the Eel. It tasted great.
I have been wanting to try this for some time.
Reply With Quote
  #20  
Old 05-12-2021, 09:39 AM
Fbgbill's Avatar
Fbgbill Fbgbill is online now
Member
 
Join Date: Nov 2020
Location: Fredericksburg TX
Posts: 72
Default

I grill salmon twice a week. We get it fresh from our local grocery store. I rub it with olive oil then salt and pepper it. Takes about 7 minutes to cook.
__________________
My System: Amp-McIntosh MC611 (2) :Pre-McIntosh C2600 :CD/SACD-McIntosh MCD600 :Speakers-McIntosh XR100 :Power Controller-McIntosh MPC500 :Turntable-McIntosh MT2 with McIntosh MC-SP-07 :Cables-Morrow PH5,MA5 and Elite Speaker Cables :Headphones-McIntosh MPH1000
Thanks,
Bill
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Audioaficionado.org tested by Norton Internet Security

All times are GMT -4. The time now is 07:34 PM.



Powered by vBulletin® Version 3.8.10
Copyright ©2000 - 2021, vBulletin Solutions, Inc.
©Copyright 2009-2021 AudioAficionado.org.Privately owned, All Rights Reserved.
Audio Aficionado Sponsors
AudioAficionado Subscriber
AudioAficionado Subscriber
Inspire By Dennis Had
Inspire By Dennis Had
Harmonic Resolution Systems
Harmonic Resolution Systems
Wyred4Sound
Wyred4Sound
Dragonfire Acoustics
Dragonfire Acoustics
GIK Acoustics
GIK Acoustics
Esoteric
Esoteric
AC Infinity
AC Infinity
JL Audio
JL Audio
Add Powr
Add Powr
Legend Audio & Video
Legend Audio & Video
Audio by E
Audio by E
Canton
Canton
Bryston
Bryston
WireWorld Cables
WireWorld Cables
Stillpoints
Stillpoints
Bricasti Design
Bricasti Design
Furutech
Furutech
Shunyata Research
Shunyata Research
Accuphase
Accuphase