Order live lobster for your Memorial Day Barbeque

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Memorial Day is near. It is time to dust off the old BBQ and get ready for grilling burgers and dogs. This year, why not try something different? Impress your friends and family by grilling lobsters! If you have never prepared lobster, it may seem like a daunting task. But actually, preparing lobsters this way is quite easy.

Whether you buy your lobsters at the grocery store or online, they should be cooked the same day you receive them. When you get them home, take a look to make sure the lobsters are still alive. They should be kept in their packaging in a cool, damp spot, preferably the refrigerator, until you are ready to cook them. Some suggest putting lobsters in the freezer for a few minutes before preparing them to make them easier to handle, but this will just cause the meat to toughen and lose flavor.

To prepare lobsters:
Wearing a rubber glove, grab the lobster on its back, behind its claws. Using a very sharp knife, pierce the lobster at the top of the head, between the eyes and through the head. Cut down its back and halve the tail. Remove the tomalley (the green paste) and the rest of the contents of the cavity.

Before grilling baste the lobster with melted butter or olive oil and season with salt and pepper. (Want more flavor? Sprinkle also with paprika or cayenne.) Grill for 20-30 minutes, basting with butter as needed. The flesh will be white and opaque and the internal temperature will be 180 degrees when done. Another doneness test is tugging on a leg or antennae. It is easily removed if the lobster is cooked.

When it comes time to serve lobster, the most common accompaniment is melted lemon butter, which is simple and delicious. But it’s Memorial Day. Why not spice things up? Instead try it with garlic saffron mayonnaise. It's divine, and even easier to prepare than the lobster. Using ½ cup of your favorite mayonnaise, stir in 1 tablespoon minced garlic. In a separate bowl, combine a pinch of saffron threads and 1 tablespoon boiling water and steep for 5 minutes. Strain and discard the threads. Stir saffron infusion into the garlic mayo. Season with salt and refrigerate until ready to serve. No saffron available? Substitute lemon juice a teaspoon at a time to garlic mayo to taste.

Another delectable complement to lobster is basil mayo. Again, use ½ cup of your favorite mayonnaise and mix in 2 tablespoons store bought basil pesto. Add more pesto to suit your taste. Refrigerate until ready to serve.

A tasty variation is to add chopped herbs (chive, parsley, cilantro, thyme, chervil or tarragon) to your basting butter before grilling.

A terrific, easy side dish to your lobster is grilled veggies. Consider the following: asparagus, portobello mushrooms, slices of red onions and ripe cherry tomatoes. Toss each with olive oil, salt and pepper. Each will have a different cooking time, so keep them separate. They are yummy hot off the grill or at room temperature.

Grilled lobster, an uncomplicated preparation, is easily fancied up with new flavors and textures. Cooking allows you to use your imagination, experiment and play with the tastes you like. Have fun, It’s Memorial Day!

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