Food Network Kitchens Q: How do you prepare and grill a lobster?
A: For best results, steam or boil lobster about three-quarters of the way through before grilling it to give it a rich creamy texture.
Let it cool, and split lobster in half lengthwise. With a spoon, remove the stomach sac, intestinal tract and green tomalley, and discard.
Crack each claw on one side with a whack from the back of a chef's knife.
You're just trying to open a little space for air to circulate, since the claws cook more slowly than the rest of the lobster.
Brush with butter or oil. Cook, cut-side down, for a couple of minutes. Flip and finish cooking, about five more minutes.
Q: What's your take on grilled bread? I know some people have a beef with it because they say you have to burn the bread to get good grill marks. So, is it a culinary faux pas to put grill marks on bread?
A: Grilled bread is a simple-to-make, delicious side dish -- don't scoff! Split a crusty loaf of French bread, ciabatta or Italian bread and brush it generously with good-quality olive oil or butter.
Sprinkle it with salt and, if you like, rub it with garlic. The trick is not to overcook it.
Put it very briefly on the grill after taking your meat off. You'll get nice grill marks quickly. Flip it, and watch so it doesn't burn.
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