"HarryKrause" wrote in message
...

Large shrimp on the barbe are fine, if you watch them. Lobster and crab
legs are too expensive and too delicate to trust to guesswork. Cook them
inside so they don't get overcooked and tough. You can steam the
shellfish outside, of course, but I wouldn't grill the lobster tails.


Split the lobster tails on the thinner underside, then grill using melted
butter, white wine and garlic brushed or drizzled down into the tails. Like
shrimp, don't overcook them. I do it all the time... delicious!

Crab legs... boiled or heated in the oven.