Posted by Kathy from Calgary on June 26, 1997 at 14:59:33:
Thanks for all the good info on smokin' great beef ribs. More advice and recipes would be welcome. Also, a note to Gary who wanted to know about bbq'n lobster or prawns posted on May 14. I tried to post a reply but didn't do something right, so here goes
and maybe you'll catch this. The best lobster I've ever had has been grilled: take a 1-1/2 lb. fellow, very fresh and lively, and pop him into a large pot of boiling water and when the water comes back to a boil, boil that baby for about 5 minutes. Take
him out and let him cool a bit, then fire up your grill. Crack claw and leg shells and cut the underside of the tail. Separate the shell a bit to expose the meat, brush meat liberally with a really nice, fruity extra virgin olive oil, then fire that bab
y underside down onto your preheated grill and grill him, top down, about 5 minutes over med. heat until he gets grilled around the edges and takes on that great grilled taste. He will be so unbelievably succulent and tender and you will be so happy. Let
me know if this works as well for you as it did for me.