Walt
New member
Been wanting to try this, so I picked up 5 1-1/2lb live lobsters today. Jeff Phillips has a method I roughly followed. I made a compound butter consisting of 1 stick of butter, half a juiced lemon, 1 tbsp of my regular rub I use for most everything, 1 tsp cayanne, tsp chipolte pepper & 1 tbsp minced garlic. I put that on a simmer for about 5 minutes then removed and let firm up. I then removed the tails & removed a 1/4" strip from the top of the shell. Worked my finger around the meat to seperate from the shell. Poured a tbsp of the butter mixture on each tail & massaged it thouroughly. Skewered the tails to keep them flat. Placed in SI2 @ 225 & cooked to 140 with a 2 oz chunk of apple. I added another tbsp of the butter 30min into the cook. I then boiled the claws in a traditional crawfish boil seasoning. Once done, the claw meat was removed & lightly coated with the butter mixture. Both tail meat & claws were reunited over a bed of baby kale, sliced fresh basil, boiled egg, purple onion, mozzarella pearls, cherry tomatoes & grilled asparagus & a light honey mustard vinegrette. Ridiculous!
