|Competition Barbeque Team|
STUFFED BUGSMention “bugs” to any pirate and he will know you are talking about lobsters. Don’t be squeamish. I’ve made this a bunch of times and the lobsters never seam to mind!
1 Live Lobster per person
Start the coals and prepare the lobster for the grill! Lay lobster on cutting board facing you. Place point of a large chef’s knife just behind the head. (This part is easier if you haven’t named the lobster). Drive the knife though the lobster and slice toward you through the head. Turn lobster around and finish cutting in half, lengthwise, through the body and tail. Rinse both haves.
Pre-heat the crab stuffing, either on the stove or on the grill. Squeeze some lemon juice on the meat, brush with melted butter and sprinkle with a little salt & pepper. Place on medium grill meat side down for about 3 minutes. Turn the lobster over, fill the body cavity with the pre-heated stuffing and brush the meat with butter. Continue to grill until the meat becomes opaque, about another 6 to 10 minutes. Serve with melted butter and lemon slices.
Note: Spiny lobsters (warm water) are sweeter and have no claws. Main Lobsters (cold water) are usually bigger and have claws. If grilling Main Lobsters remove the claws, crack them on one side and put the claws on the grill cracked side up a few minutes before the lobster goes on. (The claws take longer).