On Sun, 10 Jul 2005 21:40:21 GMT, "Jack Goff" wrote:


wrote in message
oups.com...
I grew up in a lobstering family never short of 'em for free, and we
always did that (for 2 1/2 pounders, anything bigger was unfit to eat &
anything much smaller was for selling). But times advance. It may
sound tacky to you, but it's hard to beat what a microwave will do for
lobster tails & big crab legs in the shell. Put grill marks on 'em
after that for 15 seconds if you have to have the citified tourist look
to your food at the expense of some taste. No lobsterman would split a
lobster tail & ruin it on a grille, unless it was one of those
warm-water make-believe lobster tails that need to be dried out &
burned a little to seem like seafood, and to add a little rubberiness
to it so you feel like you've chewed & eaten something worthwhile. ;-)

To each his own, I guess. However, it *is* worthwhile to learn how to do
something on a grill other than burn hamburgers. There's a whole art and
science to it... you need not be afraid. You *can* control heat... amount,
direct, indirect, moisture, heck... even the cooking time! The food *can*
be removed before it's blackened. :-)

Oh, and throw away that gas grill... it's truly for the unwashed masses.
Charcoal, and a Weber kettle-style grille, or one of the many other
varieties that are built properly to include variable vents and inlets are
your best choice. You'll be amazed at how much flavor you've been boiling
away while depending on the water to keep your seafood water-logged.. err,
moist.

It does help to live in an area where our grilling weather is only three
weeks... short of a full year! As opposed to a northern three week grilling
season, it does let us become "one with the grill". :-)

A microwave? You are kidding, I hope. Microwaved meat taste like...
microwaved meat. Barf.

Y'all forget that lobster. Buy a 13lb turkey and rotisserie it on your Weber for
about 4 1/2 hours. You've never had anything better!

--
John H.
On the 'PocoLoco' out of Deale, MD