Servings: four.
Nothing quite matches the sweet, intense,and slightly charred taste of shellfish when it’s cooked on the grill. For added flavor, try one of these easy dips: Bloody Mary Cocktail Sauce, Old Bay Dipping Sauce, or Orange-Saffron Aioli.
Serve with Grilled Corn on the Cob followed by a Blueberry-Lemon Galette for dessert.
With this method, you’ll end up with a slight curve in the lobster’s tail. If you want to keep the tail straight, thread a metal or bamboo skewer through the tail before grilling.
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Succulent, juicy, perfectly cooked, tender, lobster with a little bit of extra subtle taste. We baste with butter in our olive oil. It comes through the shell. Super!
This is our preferred method of cooking lobster. We do it all the time.
New Year's Eve dinner consisted of grilled Lobster, crab, steak and baked potato!!! Nothing beats seafood grilled in it's shell!!!
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