Packing Heat w/ Grilled Lobsters

Saturday figures to be a beautiful day in NYC, so my friends and I are thinking grilled lobster. I've prepared grilled lobsters pretty simply in the past: cut in half, grill, lemon, parseley, done.

The one thing that's always a little frustrating though is the reduction of heat caused by the liquid that drips out of the lobsters as they cook over the coals.

Not sure if I just ran into some particularly juicy lobsters, have some kind of equipment issue, or maybe just need to ante up and put a ton of coals on there, but would like the board's input on grilling lobsters - related or unrelated to the aforementioned heat issue.


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