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From: ignatz@ihuxx.UUCP (Dave Ihnat, Chicago, IL)
Newsgroups: net.cooks
Subject: RE: Grilling Ideas
Message-ID: <794@ihuxx.UUCP>
Date: Tue, 10-Jul-84 18:57:51 EDT
Article-I.D.: ihuxx.794
Posted: Tue Jul 10 18:57:51 1984
Date-Received: Wed, 11-Jul-84 02:41:37 EDT
References: <144@pthya.UUCP>
Organization: AT&T Bell Labs, Naperville, IL
Lines: 29

Ok, try this:  Get a large lobster tail/person.  Split down the
back, pull out the meat and split, leaving connected.  Marinate
the tail meat in a mixture of melted, drawn butter, fresh lemon juice,
and 1 tsp. of Madeira or Sherry for at least an hour.  Re-insert in
the shells, and place on a medium BBQ grill--preferably a covered,
Weber-type-- with a piece of aluminum foil just under the protruding
meat at the head end. (Or, at least, where the head was before
the lobster's unfortunate demise.)  The shell should be bottom down,
with the split back opened, because you're going to do yeoman service
with the remaining butter marinade and a brush.  Baste the little bleeders
unmercifully while cooking; if any really huge flareups occur, have a
squirt bottle handy, but covering will douse the usual, minor flames.

They'll be done when the meat is no longer translucent, just a few
minutes--don't overcook.  And immediately after removing from the
fire, make sure to give them another slather of butter.   The problem
is that the meat will dry out if given half a chance--thus, the
repeated admontions to baste.  Oh, yes, I suppose you could substitute
margarine, if you must, but don't bother inviting me over.  *I'm* heading out
for a preventative coronary bypass.

Being raised a Midwesterner, such a recipe at first sounded like a cruel
waste of a delicate dish.  Not so!  The lobster is quite amenable to
the grilling, and if you don't overcook, and don't allow it to dry out,
will turn out to be a real treat.  I don't recommend trying to grill
a live lobster, though...

				Dave Ihnat
				ihuxx!ignatz