The Lobster Guy Profile - (187557596)

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The Lobster Guy

The Lobster Guy
Home Town: Boone, North Carolina, USA
Living In: Nashville, Tennessee, USA
Member Since: Feb. 2013
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Southern, Mediterranean, Gourmet
Hobbies: Hiking/Camping, Camping, Fishing, Hunting, Reading Books, Music, Painting/Drawing, Wine Tasting
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About this Cook
I'm a prodigy martial artist that instructs mainly Muay Thai, Escrima, and Brazilian Jiu Jitsu, and has a passion not only for martial arts, but also for cooking, athletics in general, and the fine arts. I consider them all to be a form of art, each just as amazing, credible, and deserving just as much respect as the others.
My favorite things to cook
Anything wild game whether I have to order it or hunt/catch it myself, exotic, foods, or particularly tasty ones. Butterflied lobster baked in the oven being my all time favorite.
My favorite family cooking traditions
Family recipe venison BBQ. Mmmmmmm mmm.
My cooking triumphs
Everything I've cooked so far! :)
My cooking tragedies
7 years and no tragedies. Haha! Let's hope it stays that way. ;)
Recipe Reviews 1 review
Grilled Rock Lobster Tails
This is the recipe I use on my lobster tails, except I butterfly and bake them, using this sauce/marinade to baste them before, and 2-3 times during. Baking them usually doesn't dry out the tail as grilling sometimes does, and is a much much more forgiving method of cooking lobster than broiling OR grilling. It results in a VERY succulent lobster, too. Here's the cooking times for a lobster tail by weight at 350 degrees Fahrenheit. You'll want to take them out once they reach 140 degrees internally. 2 oz = 12 minutes 4 oz = 18 minutes 6 oz = 22 minutes 8 oz = 26 minutes 10 oz = 28 minutes 12 oz = 30 minutes 14+ oz = 35(+?) minutes And just so you know that I know what I'm talking about, this is what mine look like when they're done. These are two 6 ounce tails that I just picked up at Walmart in their little 20 dollar pack that comes with the clarified butter. Also, two little tips for you if you're new to cooking lobsters. One, I like to put a little water on the pan underneath the tail before I put it in so the tail doesn't burn or stick. I'd say about a cup, a cup and a half maybe. And two, the best way to eat this lobster that you've prepared is to poke holes in it with your fork and then squeeze all the lemon juice of a lemon wedge over it. Then cut it up, and dip it in a little thing of warm to hot clarified butter, and you have a little bite of heaven on the end of your fork. Enjoy. :)

12 users found this review helpful
Reviewed On: Feb. 4, 2013

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