Fab,

Your stuffed Lobster sounds amazing and it will certainly grace my table the next time I grill lobster! Thanks so much for sharing! The wobble was from the cook not putting the grate on correctly 🙂

Gary

Lov’s me surf n turf….MMM, MMM.

A friend of mine years ago taught me a little something about Q’ing lobster the way you have done. She made a stuffing for the shell. There is all that wasted space that is created by pulling the meat out. It’s best done when using a whole lobster. You take all the meat from the claws and legs. Some or all of the lobster tamale and bread crumbs. Panko is a good type of bread crumb to use for this. Melted butter, tad garlic powder a tad of paprika and some parsley, salt and pepper to taste.
Really, you can use whatever spices you like. But you don’t want to over power it with spice. You want to keep that nice lobster flavor as the main flavor Mix it all up and slightly pre cook it in a pan but just really to warm it through. Then stuff your shells and lay the tail meat on the shell like you have done. Cook until the tell tale signs of done-ness, You can put as much stuffing as you want in each shell. It all depends on the size of lobsters used. Play around with the amounts of bread crumbs used but a good starting point is 1 cup per 2 lobster and so on. It looks nice when the stuffing is bulging out the shell a bit and the tail meat lays on the stuffing. And, be prepared to be amazed. It’s a bit of work getting the meat out of the legs but well worth it. If you’re a bit lazy then just use the claws and add a bit more bread crumb. Be sure to use the tamale…Not sure how it’s spelled….any way, there is a lot of flavor in it. It is a way of getting people to eat it and not miss out on all the goodness and not be grossed out by the texture of the tamale. Most people don’t like it because of the texture.

Eat well.

Fab