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Posted: 12/15/2013 7:24:00 AM EST
I'm thinking room temp since we always put live lobster in the pot when cooking a whole lobster.
Link Posted: 12/15/2013 7:25:09 AM EST
What is this "lobster" you speak of?
Link Posted: 12/15/2013 7:26:13 AM EST
Room temp for 24 hours them grill.
Link Posted: 12/15/2013 7:30:20 AM EST
Link Posted: 12/15/2013 7:31:14 AM EST
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Originally Posted By jeep450:
Room temp for 24 hours them grill.
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Damn it! :/. Just unwrapped them and they are blocks of ice. Apparently they were sold to us frozen.

Thanks for the info.
Link Posted: 12/15/2013 7:33:17 AM EST
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Originally Posted By Kopterdoctor:
What is this "lobster" you speak of?
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"It's got fangs"

"It'll bite your head off"

"Oh it's just a little rabbit"
Link Posted: 12/15/2013 7:33:57 AM EST
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Originally Posted By jeep450:
Room temp for 24 hours them grill.
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Y'all Somalis like spoiled lobster?
Link Posted: 12/15/2013 7:35:27 AM EST
[Last Edit: 12/15/2013 7:36:38 AM EST by kitwulfen]
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Originally Posted By brain3278:


Damn it! :/. Just unwrapped them and they are blocks of ice. Apparently they were sold to us frozen.

Thanks for the info.
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Originally Posted By brain3278:
Originally Posted By jeep450:
Room temp for 24 hours them grill.


Damn it! :/. Just unwrapped them and they are blocks of ice. Apparently they were sold to us frozen.

Thanks for the info.


Wrap them back up in something watertight, put them in a deep bowl (or a pot). Weight them down so they don't float, if you have to, and fill with room temp/cool water. Put them under the faucet, and open it up to a steady trickle - just enough to keep the water moving for convection. Do not use hot water, you're not trying to boil them, and you definitely don't want the outside to start to cook while the inside is still a solid block.

They'll be thawed in ~2 hours. Maybe less, if they're all IQF and not in a solid block or something.

ETA: Room temp shellfish that's been kept out for 24 hours? Are you trying to kill someone?
Link Posted: 12/15/2013 7:44:45 AM EST
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Originally Posted By pcsutton:
Y'all Somalis like spoiled lobster?
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Originally Posted By pcsutton:
Originally Posted By jeep450:
Room temp for 24 hours them grill.
Y'all Somalis like spoiled lobster?



I wouldn't even do that with beef!
Link Posted: 12/15/2013 7:46:09 AM EST
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Originally Posted By brain3278:


Damn it! :/. Just unwrapped them and they are blocks of ice. Apparently they were sold to us frozen.

Thanks for the info.
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Originally Posted By brain3278:
Originally Posted By jeep450:
Room temp for 24 hours them grill.


Damn it! :/. Just unwrapped them and they are blocks of ice. Apparently they were sold to us frozen.

Thanks for the info.
Put them in a ziplock and thaw in room temp water.
Link Posted: 12/15/2013 7:54:03 AM EST
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Originally Posted By jeep450:
Room temp for 24 hours them grill.
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Good way to get food poisoning! OP put them in a zip lock bag, fill sink with cool water and soak them in the bag. They will be thawed in no time. Do NOT use hot water!
Link Posted: 12/15/2013 7:59:47 AM EST
[Last Edit: 12/15/2013 8:00:06 AM EST by buckshot_jim]
Leave in laundry room until room temp all the way through (about 48 hours). Cook rare on grill about threve minutes per side. Call amberlamps. Get Obamacare. profit?
Link Posted: 12/15/2013 8:19:40 AM EST
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Originally Posted By P08:
Good way to get food poisoning! OP put them in a zip lock bag, fill sink with cool water and soak them in the bag. They will be thawed in no time. Do NOT use hot water!
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Originally Posted By P08:
Originally Posted By jeep450:
Room temp for 24 hours them grill.
Good way to get food poisoning! OP put them in a zip lock bag, fill sink with cool water and soak them in the bag. They will be thawed in no time. Do NOT use hot water!


Thats what I was thinking. If they are frozen, I usually throw them in the refrig for a day or so and let them thaw out. If its spur of the moment, sink full of cold water until they thaw.
Link Posted: 12/15/2013 8:28:08 AM EST
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Originally Posted By osprey21:
I always let them reach room temp before grilling as makes for easier timing, IMHO.
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YMMV but ill pass on letting my seafood sit above 50 degrees on purpose for any longer than is required. beef? that's a different conversation.
Link Posted: 12/15/2013 11:27:56 AM EST
We did some awhile back, just pulled them out of the fridge, split them down the middle of the shell, put on a little olive oil, sea salt and fresh cracked black pepper and threw them on the grill.

BEST lobster I've ever had in my life. The charred shell seems to add to the flavor. (didn't even need butter)
Link Posted: 12/15/2013 12:41:00 PM EST
[Last Edit: 12/15/2013 12:41:15 PM EST by pcsutton]
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Originally Posted By AdviceDog:
We did some awhile back, just pulled them out of the fridge, split them down the middle of the shell, put on a little olive oil, sea salt and fresh cracked black pepper and threw them on the grill.

BEST lobster I've ever had in my life. The charred shell seems to add to the flavor. (didn't even need butter)
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Try drizzling a bit of Grand Marnier on the split while they are cooking.
Link Posted: 12/15/2013 12:53:13 PM EST
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Originally Posted By jeep450:
Room temp for 24 hours them grill.
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Uh, NO!



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