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From: eac@drutx.UUCP (CveticEA)
Newsgroups: net.cooks
Subject: Re: RE: Grilling Ideas
Message-ID: <605@drutx.UUCP>
Date: Wed, 11-Jul-84 10:59:26 EDT
Article-I.D.: drutx.605
Posted: Wed Jul 11 10:59:26 1984
Date-Received: Thu, 12-Jul-84 04:02:42 EDT
References: <144@pthya.UUCP>, <794@ihuxx.UUCP>
Organization: AT&T Information Systems Laboratories, Denver
Lines: 11

You can still use a live lobster for grilling if you stick a scewer
behind the head to kill it, and then procede as directed in the article
about grilling lobster.  Since this is no longer simply a lobster tail,
you may want to remove the liver and coral (females only) for sauce making, 
if you so desire.  And of course, if this is a Maine lobster, you have
the added treat of eating the claws.  I would also add that lobsters waying
under a two pounds are prefered since any larger animals tend to be tough
and stringy.

Betsy Cvetic
ihnp4!drutx!eac