Grilled or Broiled Soft-Shell Crab or Lobster
Instructions:
Soft-shell crabs are among the easiest things in the world
to grill or broil; they don’t even need brushing with oil.
But since grilling whole lobsters is far from foolproof, I
always split them and remove the inedible parts.
4 large soft-shell crabs, about 1 pound each (or more
smaller ones) or 4 lobsters, about 11/2 pounds each
Salt and freshly ground black pepper
Lemon quarters and/or melted butter for serving
MAKES: 4 servings
TIME: 30 minutes
- Heat a charcoal or gas grill or the broiler until moderately hot and put the rack at least 4 inches from the heat source.
- Kill the crabs or lobsters. If you’re using lobster, cut them in half and remove the head sac. You can leave the coral and tomalley (see page 611) in the body or remove and reserve them for sauces.
- Grill or broil the crab for 3 to 4 minutes per side; lobster for about 5 minutes on each side, starting with the cut side up, sprinkling them with salt and pepper before turning. Crabs should be firm to the touch, and lobster meat is done when firm and opaque. Serve with lemon quarters and/or melted butter.