6/14/1995
GRILLED LOBSTER TAILS
Quickly immerse lobsters headfirst into a pot of boiling water. Boil for 1 minute. Remove, rinse under cold water and snap off the tails. Using culinary shears, remove and discard the under-shells of the tail section. Insert a skewer lengthwise through the hard shell at both ends to prevent curling. Put as many tails as will fit on each skewer.

Place shell-side down on grill grates that are set at the highest position on the grill. Grill for 4 to 5 minutes on medium heat. Turn and grill other side for 5 to 6 minutes, until the meat is opaque. Return to shell-side down position and baste meat with melted butter or margrine mixed if desired with a little lemon juice.

-- From A Lobster in Every Pot by the Women of the Lobster Industry (Yankee Books, 1990), from Gregory Griffin, a lobsterman off Cape Elizabeth, Maine

Roger Berkowitz of Legal Sea Food Restaurants in Boston shared this technique for home cooks on Channel 2 last year. He says that it produces moist, perfectly cooked lobster. But it may not be for the squeamish.