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Grilled Lobster

August 4, 2014

Brought these 1-1/2 lb. lobsters from PEI to share with family in Manitoba. Grilling them like this is a good way to make them go farther (you can serve 1/2 lobster portions) and makes it easy for lobster novices to get into them.

These were fully cooked ahead of time. Sometimes I’ll half-cook them in a pot of boiling salted water and finish them on the barbecue.

With a good pair of kitchen scissors, split the lobsters in half length-wise. Crack the claws as well. You can also clean out some of the tamale and remove some of the insides to make these easier for your guests to eat.

Mix together olive oil with a little fresh lemon juice, minced garlic and chopped cilantro. Baste the lobsters, and use a spoon to get some oil mixture in each of the claws.

If your lobsters are already fully-cooked, grill these open-side down until the meat is starting to show some coloration, then serve. If they were only half-cooked in advance you may need to flip them shell-side down to finish cooking.

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From → Food, Recipes

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