Title: Butter Basted Grilled Lobster Puts The Boiled Stuff To Shame
Headings: Grilled Lobster Puts That Bland Boiled Stuff To Shame
Grilled Lobster Puts That Bland Boiled Stuff To Shame
Everybody’s had boiled lobster, but I’m here to tell you that lobster is at its apex fresh from the grill. Here’s how to do it.
Buying lobster
Lobstah myths
Greg's Butter Basted Grilled Lobster Recipe
Makes:
Servings: 2
Takes:
Ingredients
Method

Content: A typical 1 1/2 pound lobster will have less than one pound of raw tail and claw meat. Occasionally three to four pounders are caught but they usually go to restaurants. It takes cold water lobsters seven years to grow to one pound, and three years to add a second pound, so most are 7 to 10 years old. Pick an animal that is lively, walking or swimming. A listless specimen with a curled tail and meat visible between the tail and the upper thoracic carapace is a bad choice. Don’t worry if there is a little green algae in the lobster tank. Live Maine lobsters will have rubber bands on the large front claws. Leave them on until after they are dead. They may appear sluggish, but they can still give you a serious booboo. Always grasp a lobster from above by the solid shell on the upper half, never by the tail.