BBQ36/17: “Old Cow” Rib Eye Steak and a Massive Lobster!

BBQ36/17: “Old Cow” Rib Eye Steak and a Massive Lobster!:

I apologise up front, there are a lot of photos of a lobster and not many words! The lobster really was an impressive beast I had to take a load of photos!

I have wanted to cook lobster on the BBQ for a while now and my daughters 1st birthday seemed like a good occasion to give it a shot. I spoke to the local fishmonger who asked what size I wanted, silly question – always going to reply “Large” but didn’t quite expect this! 

Steak and Lobster

Look at the size of his claws!

Steak and Lobster

As a size comparison, even the biggest bits of meat I have cooked and put on that board haven’t taken up more than about half the length!

Steak and Lobster

The fishmonger said he was 2kg in weight and as he was covered in barnacles they estimated he was between 30 and 40 years of age.

Steak and Lobster

Steak and Lobster

Langoustine for scale!

Steak and Lobster

On to the cook. I had 2 of my original “Old Cow” Rib Eye steaks from Farmison in the freezer and I cooked them using the reverse sear method as per the previous “Old Cow” cook and smoked them with hickory chunks then left them to rest for 10 minutes wrapped in tin foil. Just before I put the steaks on I had put the lobster in the freezer to put him to sleep. When I took the steaks off I got the lobster and put my biggest, sharpest knife though his head and cut him in half in one swift motion. I brushed some parsley butter on to the meat and placed him on the grill flesh side down and added some lemon chips from Hot Smoked.

Steak and Lobster

Steak and Lobster

After about 5 minutes I flipped him over and brushed a bit more parsley butter on.

Steak and Lobster

After about 4 minutes I flipped him over again briefly, the colour of the shell had changed to a bright red now.

Steak and Lobster

The meat looked cooked so I took him off the grill and back onto the board.

Steak and Lobster

Then I unwrapped the steaks and placed them with the lobster for the ultimate surf and turf! A 2kg local “Old Lobster” and half a kilo of “Old Cow” Rib Eye steaks – wonderful meal, such a treat!

Steak and Lobster

Steak and Lobster

Steak and Lobster

The steaks were spot on again, reverse sear to medium rare works really well with them.

I haven’t grilled Lobster before but it tasted at least as good as Lobster I have eaten elsewhere, it was a massive beast but I somehow eat my half and the steak! I wouldn’t change anything on the cooking process, lobster seems quite easy to cook. It would be a good summer dish when you have folk round as it’s so quick to cook but looks great too. The lemon smoking chips were a nice touch, a light and fruity smoke taste to the lobster.

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