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Grill to Thrill with Maine Lobster

6/10/2010

Tired of serving (and eating) boring hot dogs and hamburgers at every barbeque?  This summer, thrill your guests with grilled lobster.  Maine Lobster makes every meal an occasion, and it's easy to grill either whole lobsters or lobster tails for a memorable meal.

“Nothing can elevate a casual outdoor meal to an exciting event like the sight and smell of whole lobsters on the grill, their shells turning brilliant red and then crisply lined black and the air smelling like a bonfire made of driftwood,” says Chef Jasper White in his cookbook ‘Lobster at Home’ in the section devoted to grilling.  “ Your guests will love grilled lobster for another reason – it is not wet and messy like boiled lobster. The dry heat of the grill makes the lobster shells brittle and easy to crack.”

Father's Day on June 20 offers the perfect time to add some thrill to your grilling experience.  The 4th of July offers another great occasion. Why not dazzle your guests with a red, white and blue meal featuring grilled Maine Lobster, white Maine potatoes and some wild Maine blueberry pie for dessert?

The start of summer is a great time to buy Maine Lobster.  The New Shell season is just getting started for those who prefer easy-to-eat lobster, and the hard shells are still around for those who prefer the fuller meat content.  New Maine laws now make it easier for your seafood supplier to provide the best product form for your needs, whether you want tails, lobster meat or the traditional live lobster.

The Maine Lobster Promotion Council provides easy grilling instructions and  grilling recipes to get you started. Try the easy and delicious recipe included here, or check out the Council's website for more recipes and detailed grilling instructions.

Grilled Maine Lobster with Lemon/Lime Butter
(by Mary Louis Kurr, winner of the Maine Lobster Promotion Council's 'Cooking with Maine Lobster' consumer recipe contest) 

INGREDIENTS:
(4 servings)

4 each                    1-1/2 lb. Live Maine lobsters
½ cup                    unsalted butter (1 stick)
¼ cup                    chopped fresh cilantro
1 each                    juice of fresh lemon
1 each                    juice of fresh lime
For garnish            lemon and lime wedges & cilantro sprigs

DIRECTIONS:

Parboil lobsters by boiling for 2 minutes in salted water.  After 2 minutes, remove lobsters from boiling water and plunge into ice water to stop the cooking. Drain and refrigerate until ready to use.

To prepare the lemon/lime butter:  Melt the butter in a small saucepan over medium heat.  Remove from the heat and stir in the cilantro, lemon and lime juice.  Set aside.

Preheat the grill to high and brush with oil.

Place a Maine Lobster on its back on a cutting board.  Using a large sharp knife split the Maine Lobster down the middle being careful not to cut completely through the shell. Remove the black vein from the tail, the tomalley from the body and the sand sac located near the head.  Repeat with the remaining Maine Lobsters.  Baste the Maine Lobster meat with some of the lemon/lime butter.

Grill the Maine Lobsters flesh side down for 5 to 6 minutes, or until the flesh is just beginning to look opaque.  Turn the Maine Lobsters over, baste with more lemon/lime butter and continue to cook for 4 to 5 minutes longer, or until the Maine Lobsters are cooked through.  Transfer the Maine Lobsters to a large warm platter and garnish with lemon and lime wedges, and cilantro sprigs.  Transfer the remaining lemon/lime butter to a small dipping dish and pass separately.
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