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Lobster Cookout

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somver Jul 7, 2010 06:23 AM

I am having a bbq on sunday and serving lobster (not very familiar with cooking it!)..Someone suggested having them steamed then throwing them on the bbq right before serving. This would make it easier as i have about 20-25 to cook with 20 guests! I also have 2 huge pots where i can steam them outdoors to order (harder to control i think)...suggestions??? It's my first time hosting in-laws..help :(

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    thinks too much RE: somver Jul 7, 2010 06:42 AM

    Do you have a turkey fryer? Steam them outdoors on that with seaweed on the bottom if you are close enough to get it. You may have to do it in two batches, but any lobster bbq shouldn't be overly civil anyway.

    1. Cherylptw RE: somver Jul 7, 2010 08:36 AM

      I'd blanch them in the large pots of boiling water for a few minutes then throw them onto the grill. If you're going to grill them also, why waste seaweed when you won't be able to taste it after you char the shells? JMO

      1. Phurstluv RE: somver Jul 7, 2010 02:57 PM

        If you're using the huge pots anyway, might as well do a proper steamed NE dinner, and fill the pots up with seaweed, potatoes, onions, sausages, corn & lobsters. (There is a particular order of layering, and lots of info on the net ) Or you could just plain boil them alone. It almost seems that that will be less work than steaming or parboiling them all, then grilling them all to finish off. Unless, you're splitting them a& stuffing the bodies, I don't see much point to grilling them, it doesn't add much to presentation & risks overcooking the delicate meat.

        1. MGZ RE: somver Jul 7, 2010 03:15 PM

          25 lobsters is a challenge. This dude pulled something even grander off and was good enough to post the blueprints:

          http://chowhound.chow.com/topics/6790...

          1. sbp RE: somver Jul 7, 2010 04:29 PM

            I happened to have 3 three pounders over the weekend. I could only fit 2 in a large stockpot, so I rotated them from the steamer to the grill (where I was cooking corn and steak). Only one minor caveat: prolonged time on the grill will evaporate some of the water in the shell. In particular, the claw meat clung to the shell somewhat. Still tasted great.

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            1. re: sbp
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              somver RE: sbp Jul 7, 2010 07:43 PM

              Thanks all! skipping the grill and going for the steaming!!

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