"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.

Jack Goff wrote:
"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.




The lying idiot Krause can't even pretend to know how to even cook
seafood without disclosing how non boater he really is:-)

Don't grill lobster tails indeed!!!:-) Seeing he just posted that; I
tell you all his I've been to this or that seafood joint are lies too:-)
Damn this idiot can't even pay for seafood other than watching others on
paid charter boat trips, what a lying smuck.

Too hilarious for words what a lying dope you are Krause.


K

For today here's just a tiny few of his boat claim lies, yes an oldie
but a goody all the same.


Here are some:

Hatteras 43' sportfish
Swan 41' racing/cruising sloop
Morgan 33
O'Day 30
Cruisers, Inc., Mackinac 22
Century Coronado
Bill Luders 16, as sweet a sailboat as ever caught a breeze.
Century 19' wood lapstrake with side wheel steering
Cruisers, Inc. 18' and 16' wood lapstrakes
Wolverines. Molded plywood. Gorgeous. Several. 14,15,17
footers with various
Evinrudes
Lighting class sailboat
Botved Coronet with twin 50 hp Evinrudes. Interesting boat.
Aristocraft (a piece of junk...13', fast, held together with
spit)
Alcort Sunfish
Ancarrow Marine Aquiflyer. 22' footer with two Caddy Crusaders.
Guaranteed 60
mph. In the late 1950's.
Skimmar brand skiff
Arkansas Traveler fiberglass bowrider (I think it was a
bowrider)
Dyer Dhow
Su-Mark round bilge runabout, fiberglass
Penn Yan runabouts. Wood.
Old Town wood and canvas canoe
Old Town sailing canoe...different than above canoe

The only way to cook real New England lobster is to steam or boil it for 17
minutes. Any other kind of lobster is unfit for human consumption no matter
how it's cooked.
JIMinFL

"K. Smith" wrote in message
...

Don't grill lobster tails indeed!!!:-) Seeing he just posted that; I tell
you all his I've been to this or that seafood joint are lies too:-)
Damn this idiot can't even pay for seafood other than watching others on
paid charter boat trips, what a lying smuck.

Too hilarious for words what a lying dope you are Krause.


K

On Sat, 09 Jul 2005 22:02:16 GMT, "JIMinFL"
wrote:

The only way to cook real New England lobster is to steam or boil it for 17
minutes. Any other kind of lobster is unfit for human consumption no matter
how it's cooked.

ROTFL!!!

JIMinFL wrote:
The only way to cook real New England lobster is to steam or boil it for 17
minutes. Any other kind of lobster is unfit for human consumption no matter
how it's cooked.
JIMinFL


I guess y'all never been up to the Maritimes.

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. ;-)

I apoloigze in advance to all the homosexual chefs that ruin lobsters &
crabs for high salaries.

wrote in message
ups.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.

Not me, I have the fire dept on speed dial, seems what ever I try to cook i
burn lmao sad thing is this is a true story

Ed
"Jack Goff" wrote in message
m...

wrote in message
ups.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.

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

Jack Goff wrote:

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.

Yes - complexity and mystery is necessary to bemuse and baffle guests
into thinking that secret, arcane art is involved...especially the
wife, if there be one...(though properly-fired charcoal is surely far
superior cookery to propane burners).

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". :-)

Sound Buddist/mystical. The Dali Lama ordering a burger: "Make me one
with everything..."

What is "grilling weather"? We have 11 months of winter & 30 days of
poor sledding, but we grille & smoke things outdoors year-round. Even
the southern winter tourists in rentals do it (for the high rates they
are ripped off for, they have to do *something* besides watch the 60"
tube, get drunk & ski, yes? It is very important to give them a grille
or two on the snow-covered deck so they will throw most of their beer
cans & kid's diapers off the deck, instead of into the fireplace or hot
tub where they are messier to deal withg).

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

It is obvious you have never microwaved the shellfish under discussion.
As for freshly shucked big sea scallops, they are even sweeter &
better raw - but not for squeamish flatlanders. :-)