|Julian with Grilled Stuffed Caribbean Lobster|
|Stuffed and Ready to Eat|
Boiling and steaming lobster is perhaps the most popular method. That's because it is killed and cooked all in one step, by placing into the already hot pot. However if you are going to stuff, grill or bake lobster, you need to send them on to that great ocean in the sky (kill them) first. To do this it is best to put them in a cold, dark place and let them sit quietly for a while. Warm water lobster in a cooler with some chunks of ice will do the trick if left for about an hour. For a cold water lobster you'll need an even colder environment (more ice in your cooler or your freezer) for at least 15-20 minutes. The cold and darkness rather put them into a deep sleep and make it easier to handle them.
|One Quick Cut and It's Done|
|Then cut the other end in half.|
One you have the lobster cut in half wash out the insides removing the internal organs and creating a place for your stuffing. Prepare any additional lobster one at a time.
While the grill is heating, prepare the stuffing below. Note it uses left-over rice of any variety. I usually have some white or yellow Spanish rush in the refrigerator. You can of course make fresh and include it after it is cooled.
1/2 green or red bell pepper, finely chopped
2 stocks of celery, finely chopped
3 green onions, all of the white and a little of the green, finely chopped
(or substitute 1/3 of a yellow onion)
3 cloves of garlic, minced
2 tablespoons of Dijon mustard
2 tablespoons mayonnaise
Tabasco hot pepper sauce, to taste, 3-6 dashes
1 cup cooked rice (any type)
3/4 cup of lump crab meat
4 tablespoons melted butter for basting
Paprika for color
Combine all of the above ingredients except for the rice and crab. Stir in the rice and gently fold in the lump crab trying not to shred it completely. The mixture may seem a bit dry, but the lobster shells will provide more moisture while it grilling/baking, so do not be concerned. Stuff the lobster body cavity, brush the lobster tail meat with butter and give it a light dusting of paprika.
Basting with Butter before Grilling