"*JimH*" wrote in message
...
As payback to our good friends who always take us out on their boat but
never accept money for gas we are having them over tonight for a seafood
fest.....lobster tail, king crab and jumbo shrimp, all served with grilled
peppers and mushrooms.

I would like to do all the cooking on the grill but have only done shrimp
on the grill before.

Any suggestions from you seafood cooks out there on the tails and king
crab?


I follow the instructions from Steven Raichlen's book, _How to Grill_. My
wife and I have prepared lobster (Pacific Coast California) dinners for our
guests with side-by-side comparisons of grilling vs broiling. Each has its
own merits, but my preference, and the majority of our guests, is grilled
lobster tails. You do have to pay attention and not get distracted if you
want it to come out well!

We always try to have 1 dinner each summer with grilled lobster tails, corn
on the cob, wine and beer, key lime pie, and good friends. It's always a
hit.

We will broil lobster tails for family dinners a few times each year just
because it's easier than grilling.

Grilled lobster tails after sailing from Southern California to Catalina
Island is another wonderful tradition that really hits the spot.

Bottom line, though, is that I will eat lobster, even that stuff from Maine,
anytime and anywhere, grilled or broiled.