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Unread 11-15-2013, 12:55 AM   #12
Got Wood.
Join Date: 11-09-13
Location: baltimore
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We do lobster at the restaurant alot on a Josper (wood fired) oven. The way I like it is to split it in half and season it simply with salt, rub some softened butter on it and grill it shell side down, the flesh should never touch the grill IMHO, cook it until it becomes opaque (for me its about 2-4 mintes) and finish it with a squeeze of lemon or lime. these guys go great with mushrooms too!
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