Thanks to Scott Fraser for this recipe- it was so good that we didn't bother with the New York Times butter poached lobster (as mouthwateringly detailed on Apr 10 2002).
| 1. Bisect Lobster from ventral side- use chefs knife on cutting board- be prepared for the reflex tail flip, but they say this is the quickest way to kill the animal-through the ventral ganglia (optional removal of rubber bands)
2. Rinse gunk from within carapace. 3. Pour marinade over the halves and let sit a while. Marinade for 4 lobsters: Optional: tabasco, soy sauce, fish sauce |
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Remove rubber bands from claws and grill-flesh side down to begin with. Place the claws towards the center of the grill since they take a little more heat to cook, After lobster is red, turn, and drizzle marinade into the shell. Cook until the marinade is boiling, possibly just a little longer. The shell will be easy to crack. |