Anybody got a good grilled lobster recipe?

[Mike D]

Have a special dinner planned next weekend for my wife & I but I need some tips on grilling lobster.

[Epack]

sorry i cant help ya there,

[waterdog]

try food network.com there is about 100 lobster reciepe that you can try

[mesquitecountry]

Just use the whole tails. Hit them w/ black pepper and a dash of salt. Melt butter and lemon juice together and hit them with it on the grill to get them real moist. That's it no more the taste of lobster is all you need. Just keep it simple. Food network has great recipes as well.

[Metro]

Throw'em on the grill with the body, the juices from the body help the flavor. Be sure the cut the back of the tail open with scissors first, melt some butter in the microwave and add garlic salt and baste as you grill if you want squeeze some lemon over as well. Be sure to remove the **** duct/tube before you cook as well, this can be done by reaming with one of the antenae broken off.

If you want something different Lobster Bisque is awesome, I grew up in Southern California scuba diving, there were times my family ate lobster and abalone every weekend, I grew wearing of the little bugs and looked for different ways to prepare.
INGREDIENTS:
1 to 2 cups cooked lobster meat, about 1 small lobster
1/3 cup dry sherry
1/4 cup butter
3 tablespoons flour
3 cups milk
1 teaspoon steak sauce
salt and pepper to taste
seasoned salt to taste
PREPARATION:
In a small bowl, combine lobster and sherry; set aside.
In a medium saucepan over low heat, melt butter. Blend in flour and cook, stirring constantly, until smooth and bubbly. Gradually add milk, stirring constantly. Continue cooking and stirring until mixture is thickened; stir in steak sauce and salt, pepper, and seasoned salt to taste. Add lobster and sherry; cover and simmer lobster bisque for 5 to 10 minutes, stirring occasionally. Makes 4 cups of lobster bisque.

Also if you don't make the bisque and have left over meat, chop it up and mix it with a salsa fresca mix for lobster cocktails.

[Metro]

For slasa fresca I like to use chopped tomato, onion, cilantro, a couple jalapenos with a bit of the juice, a bit of garlic salt and Budweiser stirred in, enough to juice the mixture up but not too much, drink the rest of what you don't use in the salsa, you've gotta buy at least a six pack so drink those as well. Let that sit over night in the fridge.