Grilling is the special province of man. There’s something very satisfying to a man about cooking over open flame. I didn’t make the rule, I just know that it emasculates a man if he can’t grill a hunk of meat. I’m not saying women can’t grill, but I haven’t met too many women who define their femininity by their ability to grill a steak to perfection or chicken without drying it out. Those are the basics, but grilling seafood requires next level of grilling skill.
Shrimp on a skewer and lobster tails are two of my favorite things to slap on the barbie (sorry, couldn’t resist). Don’t get me wrong, I love live Maine lobster steamed to order. But sometimes the live variety is hard to get and takes work to eat. Grilling shrimp and lobster tails is a quick and easy way to go. (Then there’s that whole open flame thing.)
Like most of my foods, I like my lobster with a kick. Same goes for shrimp. That’s why I add Tabasco sauce to the basting butter mixture. The char on the outside is key. You need a lot of flame to char without overcooking. This is where a liberal brushing of the butter mixture causes good flame-up. There is a ton of butter used but, fear not, much of it is burned off and the rest adds crazy-good flavor.
