Monday, 20 April 2009
Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods& Barbecue SuperSite.
At a glance
2 to 4
4 two-pound Maine lobsters, live
1 pound salted butter
4 cloves garlic, mashed
1/4 cup fresh parsley, chopped
2 shallots, minced
2/3 cup fresh lemon juice
Juice of 1/2 medium orange
2 tablespoons fresh tarragon
Salt & pepper to taste
Fresh lemon wedges
Sauté the shallots and garlic in a saucepan for five minutes or until soft. Add the rest of the ingredients (except the lobster and lemon wedges), and heat until butter is melted. Set aside and keep warm, stirring occasionally.
Line a grill with aluminum foil and prepare a medium-hot fire.
Split the lobster by placing it on its back, sever the spinal cord by inserting a sharp knife between tail and body, then split the lobster in half lengthwise. Remove stomach and intestinal vein. Crack the claws and sprinkle the meat with salt & pepper. Paint the lobster with the melted butter mixture and place it on grill, flesh side down. Cook the lobster until there is a light char on the meat. Turn, baste with butter and continue to grill until meat is firm.
Remove the lobster from the grill and paint it with melted butter. Remove the claws from the lobster and wrap the body in foil. Put claws back on the grill for 5 to 6 minutes more. Remove and serve with the split lobsters.
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