Need some BBQ advice

*JimH* said:

As payback to our good friends who always take us out on their boat
but never accept money for gas we are having them over tonight for a
seafood fest.....lobster tail, king crab and jumbo shrimp, all served
with grilled peppers and mushrooms.

I would like to do all the cooking on the grill but have only done
shrimp on the grill before.

Any suggestions from you seafood cooks out there on the tails and
king crab?

No advice on the king crab, but I've grilled lobster tails. Cut the
underside membrane away and then bend the shells backwards until you hear a
slight "crack". This helps prevent them from curling up on the grill. I
treated mine to a brushing with butter and garlic before grilling until
opaque. You don't want to do them over direct heat unless you're keeping a
careful eye on them.

Jill

*JimH* said:

As payback to our good friends who always take us out on their boat but
never accept money for gas we are having them over tonight for a seafood
fest.....lobster tail, king crab and jumbo shrimp, all served with grilled
peppers and mushrooms.

I would like to do all the cooking on the grill but have only done shrimp on
the grill before.

Any suggestions from you seafood cooks out there on the tails and king crab?

You don't say whether the crab is whole or just legs/claws. If whole
you need to clean them (too difficult to explain here... but somehow I
suspect your's aren't whole. Otherwise lobster tails and crab
leg/claws cook up the same as shrimp... baste with butter... only
advice is not to overcook. And ditch the mushroom idea, fungi goes
well with land animals, not with sea creatures. Serve grilled corn or
potatoes... grilled peppers are sorta ok but I really don't think
grilled bell pepper goes well with grilled shellfish, with sausage but
not shellfish... choose a more mild flavored veggie so as not to
overpower the delicate flavor of shellfish... with the potatoes I'd do
a basic potato salad, again, nothing too piquant as to overpower.
Since you now have a starch you may want to discard the corn, perhaps
not, depends on appetites, big eaters will not turn down grilled
corn... or perhaps grilled yellow squash, if that doesn't appeal then
I'd recommend green beans, perhaps prepared in advance in a three bean
salad... in advance along with your potato salad... more done in
advance the better for a grill-out And if you can find decent tomatoes
those are always good grilled, and adds an acidic element which goes
well with seafood. About all else you need is plenty of unsalted
butter and fresh lemons... and of course a big pitcher of Champagne
punch: equal parts Champagne and 7-Up, a container frozen strawberries
(not thawed), and a fresh lime, sliced. I honestly can't justify beer
with crustaceans... with bivalves, but not with crustaceans. And you
need dessert; spongecake (sponge is seafood?), canteloupe and honeydew
melon balls, 'nilla ice cream, and whipped cream. Ok... a cher-ry.

Sheldon

Sheldumb said:

fungi goes well with land animals, not with sea creatures.

Wrong.

http://www.epicurious.com/recipes/find/results?search=mushrooms%20crab
http://www.epicurious.com/recipes/find/results?search=mushrooms%20lobster
http://www.epicurious.com/recipes/find/results?search=mushrooms%20scallops
http://www.epicurious.com/recipes/find/results?search=mushrooms%20shrimp

To the OP: Jill had it just right on the lobster, though I skewer them with
a chopstick to keep them from curling up. Crab legs are tricky: they're
already cooked, so you want to just reheat them. Brush them with oil or
butter and grill them for 4-5 minutes, turning often.

I think your planned menu sounds splendid. I'd add grilled zucchini to it,
but that's just because I like grilled zucchini.

Bob

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

*JimH* said:

As payback to our good friends who always take us out on their boat
but never accept money for gas we are having them over tonight for a
seafood fest.....lobster tail, king crab and jumbo shrimp, all served
with grilled peppers and mushrooms.

I would like to do all the cooking on the grill but have only done
shrimp on the grill before.

Any suggestions from you seafood cooks out there on the tails and
king crab?

No advice on the king crab, but I've grilled lobster tails. Cut the
underside membrane away and then bend the shells backwards until you hear
a
slight "crack". This helps prevent them from curling up on the grill. I
treated mine to a brushing with butter and garlic before grilling until
opaque. You don't want to do them over direct heat unless you're keeping
a
careful eye on them.

Jill

Thank you Jill. Your advice was right on.

We had an absolutely wonderful dinner party tonight.

*JimH* said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

*JimH* said:

Any suggestions from you seafood cooks out there on the tails and
king crab?

No advice on the king crab, but I've grilled lobster tails. Cut the
underside membrane away and then bend the shells backwards until you
hear a
slight "crack". This helps prevent them from curling up on the
grill. I treated mine to a brushing with butter and garlic before
grilling until opaque. You don't want to do them over direct heat
unless you're keeping a
careful eye on them.

Jill

Thank you Jill. Your advice was right on.

We had an absolutely wonderful dinner party tonight.

Glad I could help, glad your dinner party was a success! Next time invite
me; I'm a sucker for seafood and shellfish 🙂

Jill

On 9 Jul 2005 17:18:02 -0500, "Bob" <virtualgoth@die_spammer.biz>

Quoted message said:

Sheldumb said:

fungi goes well with land animals, not with sea creatures.

Wrong.

http://www.epicurious.com/recipes/find/results?search=mushrooms%20crab
http://www.epicurious.com/recipes/find/results?search=mushrooms%20lobster
http://www.epicurious.com/recipes/find/results?search=mushrooms%20scallops
http://www.epicurious.com/recipes/find/results?search=mushrooms%20shrimp

Yup. Do a search on "Pasta mare e monti" too. Delicious.

Nathalie in Switzerland

Nathalie Chiva said:

Quoted message said:

Sheldumb said:

fungi goes well with land animals, not with sea creatures.

Wrong.

It isn't so wrong for Italian people!!!!!

Quoted message said:

Quoted message said:

http://www.epicurious.com/recipes/find/results?search=mushrooms%20crab
http://www.epicurious.com/recipes/find/results?search=mushrooms%20lobster
http://www.epicurious.com/recipes/find/results?search=mushrooms%20scallops
http://www.epicurious.com/recipes/find/results?search=mushrooms%20shrimp

Yup. Do a search on "Pasta mare e monti" too. Delicious.

Yes it is delicious, Nathalie!!!!! In Italy make also a borlotti's soup with
sea flowers!
VEEEEEERY GOOOD!!!!!! You are a very connoisseur of Italian dish!!!!!
Pandora