Venetian Grilled Lobster
1 cup wood chips, preferably oak
4 9-ounce SeaMazz frozen raw
lobster tails, thawed and kept
refrigerated until used
Olive oil, for brushing and drizzling
Fresh lemon wedges
Chopped fresh Italian parsley,
Prepare a hot ;re. For a charcoal grill, throw 1 cup of water-soaked and drained
wood chips on ashed-over coals. For a gas grill, place 1 cup dry wood chips on a
piece of aluminum foil, create a packet and poke holes in the top of the packet
before placing near a heat source. Brush lobster tails on all sides with olive oil.
When you see the ;rst wisp of smoke from the wood, place the tails on the
grill, close the lid and grill for 6-8 minutes. Turn the lobster, close the lid again
and grill again for 6-8 minutes, or until the lobster is opaque.
To remove the meat after the lobster is grilled, hold the lobster tail with a
kitchen towel or your napkin in one hand and remove the meat using a fork
in your other hand.
To serve, drizzle the lobster with olive oil and lemon juice and sprinkle with
parsley. Makes 4 servings.