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Lobster on the grill

Wednesday, July 1, 2009



Q: How do you prepare and grill a lobster?

photo

Lobster

A: For best results, steam or boil the lobster about three-quarters of the way through before grilling it to give it a rich creamy texture.

Let it cool, and split the lobster in half lengthwise. With a spoon, remove the stomach sac, intestinal tract and green tomalley, and discard.

Crack each claw on one side with a whack from the back of a chef's knife. You're just trying to open a little space for air to circulate, since the claws cook more slowly than the rest of the lobster.

Brush with butter or oil. Cook, cut-side down, for a couple of minutes. Flip and finish cooking, about five more minutes.

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