Fresh steamed or boiled lobster is fine, but when one bakes it, not quite in a barbecue manner with a smoker, but instead, lightly drizzling it, as it heats up to ~140, that drizzle with butter, garlic, & smoked paprika really makes it taste unique.
I just found (at 60+ years of age) that grilling a lobster tail is child's play. Surf and Turf is trivial: Prep the tails by cutting with kitchen shears from the top of the shell down to the base of the tail. Crack open and use your fingers to lift the meat out (still connected to the tail section) and place on top of the shell. Season as desired. Cook steaks as usual, and while you give the steaks time to rest, grill the tails, basted with butter, for about 1 minute face down and 2 face up. If they don't look totally cooked, baste again and maybe one more minute face down. Plate and serve. Baked potato with fixin's and Bob's your uncle.
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It's lobstah buttah in Boston.
After the answer he’d say “I like mine poached.”
She fell overboard.
A few days later the old timer was having a drink and a fisherman came in.
“We found your wife, she had four lobsters on her. What do you want us to do with her?”
“Take her out and set her again.”