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?

"*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?


Two suggestions

1) Try rec.food.cooking where you'll find lots of foodies more than welcome
to help.

2) Do not try something you have never done before when you want to impress
guests. It is a recipe (haha) for disaster.


--
Peter Aitken

Actually, I boil the lobster and then split it, and grill for a couple of
minutes.
Crab, should be boiled, not grilled. Shrimp, get a flat plate with holes in
it and toss the shrimp on it, and throw some lemon slices on top. Cook
until pink, and serve.

"HarryKrause" wrote in message
...
*JimH* wrote:
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?

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.


--
If it is Bad for Bush,
It is Good for the United States.

"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!!!

*JimH* wrote:
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?

The grilled peppers and mushrooms sound good.

My favorite BBQ food: Soak some unshucked ears of corn, leaves and all,
in a pail of water for a few minutes. Pull out of pail and drain the
bulk of the water off, but don't worry about getting the corn dry. Put
the corn on the BBQ, and let it cook until the outer leaves begin
burning off. (Your neighbors may look over the fence to see just what
the JimH family is smokin' over there)

Peel away the charred leaves and enjoy. It's perfectly done if the
brownest kernals are not quite burnt.

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.