You never fail to impress, Chef Eric! Thanks for the great techniques for getting the meat out of the shell, crosshatch slices, and fanning the tail for presentation. That professional attention to detail elevates your cooks above all others! But propping the tail up on a potato? How about a nice filet?! 😊
Is there a lobster season? This is the second video that I have seen in a week with lobster as it's protein for the grill. I look forward to using this technique, because this looks just awesome. If one did smoke the lobster, or at least threw some wood in the fire, which wood would be best? My guess would be something like apple , cherry, possibly maple or pecan. Something with a lighter flavor, but that is only a guess based on what I would use for chicken. Does lobster meat take on a lot of the smoke flavor? Though I think lobster might be like cookies a once in a while thing.
Chef gimme a recipe with spiny lobster please! I catch them all the time, and their so inferior to the Maine lobsters you showcased here. My best dish with them is to dice up the tails, gently butter poach them to medium rare and serve over brown butter risotto.
I love this channel and learn something on every one. I don’t understand doing this to lobster. It doesn’t need to be seasoned. It’s perfect as is. Melt some butter and maybe a little lemon when it’s done. Am I buying lobster at the wrong place?
I’m from Indiana and our seafood selection is poor. That being said…when you break the “T” and then pull them meat out, would it be a dealbreaker if we severer them meat from the tail??? If we do how can you fix it?
@@nicholasdorr4816 on the way to Poland/Ukraine🤙🏽 See you on the other side. Tapping into this community and corresponding is part of the reason I love creating content with the famous team at ATBBQ
This was truly awesome. I appreciate the "fanning" of the tail, and the "crosshatch" of the flesh. I have learned from a master. Thank you Chef Eric!!
Thanks for watching!
Cheers for hanging out and taking the time to leave a comment 🔥🤙🏽
Thanks for the great tip Eric. I am going to have to try this. I will give you credit and reference your video on my channel too.
ooooooo baby LOBSTER ANYTHING... emmmmmmmmm wicked recipe.
Cheers Jason🔥🤙🏽
You never fail to impress, Chef Eric! Thanks for the great techniques for getting the meat out of the shell, crosshatch slices, and fanning the tail for presentation. That professional attention to detail elevates your cooks above all others! But propping the tail up on a potato? How about a nice filet?! 😊
Now that’s an upgrade 😂
I do love my potatoes 🤣🔥🤙🏽
All the best
Chef E
You had me at lobster. That looks really good. Cheers! 👍👍✌️
Thanks for watching!
Love your style Dwayne🤣🔥🤙🏽
Happy Grilling
Chef E
Stunning Presentation!! Thank you Chef Eric!
🤙🏽🔥🔥
Followed this recipe for a ‘Seafood Sendoff’ for some friends and it was wonderful. THX!
Thank you for sharing. I never knew how to cook lobster.
🔥🤙🏽🔥
Great job Eric. Greatings from Germany.
Hello my friend 🥂
Looking delicious sir! I’ll take two of those. 🔥🔥🔥
Thanks for watching!
So good🔥🔥🔥
All the best
Chef E
I'm buying a kamado Joe classic 3 tomorrow!!!
🤣 Go for it my friend and don’t look back⚡️🔥
Really nice technique!
Cheers my friend 🥂🔥🤙🏽
No words!! yumm
🤙🏽🔥🤙🏽
all in on the over-use of “stunning” on this one. holy wow!
One more for you…
Stunning ⚡️🍾
Happy grilling
Chef Eric🤙🏽
Yaaaasssss! Beautifully presented!
Thanks for watching!
Cheers Lauren🔥🤙🏽
@@ChefEricGephart Thx!
Awesome as always - BBQ Dream Team - great Job Chef Eric 👍👍👍
Thanks for watching!
Cheers my friend 🤙🏽🔥
I feel stunned
🤣🤙🏽
WOW......that's it I have nothing else to say.
🤣🤙🏽
Is there a lobster season? This is the second video that I have seen in a week with lobster as it's protein for the grill. I look forward to using this technique, because this looks just awesome.
If one did smoke the lobster, or at least threw some wood in the fire, which wood would be best? My guess would be something like apple , cherry, possibly maple or pecan. Something with a lighter flavor, but that is only a guess based on what I would use for chicken. Does lobster meat take on a lot of the smoke flavor?
Though I think lobster might be like cookies a once in a while thing.
Where's the links for the Kamado set up Eric mentioned? We've got a Big Joe and I'd love some tips on how to use it better!
Oh man that looks so tasty. Great job Chef......
🥂 my friend
What a great video. What apron are you using?
Xapron
Chef gimme a recipe with spiny lobster please! I catch them all the time, and their so inferior to the Maine lobsters you showcased here. My best dish with them is to dice up the tails, gently butter poach them to medium rare and serve over brown butter risotto.
Ok, first recipe from Eric I want to try. But I have not idea where to buy lobster tails in my city :)
Order from Lobster Anywhere. They ship direct to your door
@@ChefEricGephart Not sure they ship to Poland ;)
Chief Tom looks like he needs to eat a cheeseburger.
I love this channel and learn something on every one. I don’t understand doing this to lobster. It doesn’t need to be seasoned. It’s perfect as is. Melt some butter and maybe a little lemon when it’s done. Am I buying lobster at the wrong place?
It’s better with seasoning for sure🔥🤙🏽
Cool 😎
🔥🤙🏽
I’m from Indiana and our seafood selection is poor. That being said…when you break the “T” and then pull them meat out, would it be a dealbreaker if we severer them meat from the tail??? If we do how can you fix it?
You can just lay it on top . Check out Lobster Anywhere. They deliver straight to your door even in Indiana 🔥🤙🏽
Thats alot of work to flatten a lobster tail 🤔
You
Could use a hammer but it wouldn’t be the same… It’s worth the simple effort 🔥🤙🏽
All the best
Chef E
I hate you guys! I can't watch a single video without having to go out and buy all the stuff and make the recipe.
🤣🔥🤙🏽
Chef Eric is no Chef Tom.
Never could be, just glad to call him a friend.
Cheers for taking the time to comment.
All the best,
Chef not Tom
@@johnlebzelter4208 yay! Lol
It is cool Chef Eric responds on here though. I totally respect that.
@@nicholasdorr4816 agreed!
@@nicholasdorr4816 on the way to Poland/Ukraine🤙🏽 See you on the other side. Tapping into this community and corresponding is part of the reason I love creating content with the famous team at ATBBQ
too much face time with this guy. less face more action.
Speed it up to x 1.5, that might help🤙🏽
Cheers for watching and taking the time to comment.
Chef E