Steven Raichlen's Barbecue! Bible

Posts Tagged ‘lobster’

A Red, White, and Blue BBQ for a New England-Style July 4th

A Red, White, and Blue BBQ for a New England-Style July 4th

Happy July 4th! After nearly three months on the road (book tour and new book research), I’ll be home with my family. That means Martha’s Vineyard—just in time for our fantastic small town (but very big-hearted) Independence Day parade up Main Street in Edgartown, followed by fireworks over the harbor viewed from the beach. For dinner this year, we’re planning a twist on a New England classic: grill-top clambake. Traditional clambake is cooked...

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MAINE LOBSTER

LOBSTER THE WAY WE DO IT IN FLORIDA  To most Americans, lobster means homaris americanus. But here in Miami, the crustacean of choice is the spiny lobster. The spiny lobster lacks the large claws of the Maine lobster, but the tail is larger and meatier. Here's how they do lobster in Mexico--with a butter Worcestershire glaze and a garlicky mojo de ajo. Below is the recipe for that garlic sauce, and it goes great not just with lobster, but...

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NINE MEN AND A BABY

NINE MEN AND A BABY  Greetings from Miami, where a film crew from the mega-book store Borders came to shoot an interview with Steven promoting his latest book, Planet Barbecue, for the company's "Short List" category. (See www.borders.com.) Of course, the real star of the show is now one-year-old Ella Francesca, Steven's grandaughter. On the Borders website, you'll learn the recipes for Cambodian Ribs (pictured above), Mexican Grilled...

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LIGHTS, CAMERA, ACTION!

Lights, Camera, Action! It's official! Steven has a new TV show: The Primal Grlll, launching on PBS in May, 2008. Steven just spent the last two weeks taping on location at the historic Tubac Golf Resort in southern Arizona. Here Steven gets a lesson in operating a hand-held video camera. (It's a LOT harder than it looks.) So what's new about the show? Just about everything. New dishes, like Chinese five spice beef ribs and ginger lime lobster...

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Lobster on the Grill

Lobster on the Grill Many of you know Raichlen's credo: if something tastes good boiled, baked, fried, or sauteed, it probably tastes even better grilled. Case in point, two New England classics: lobster and corn. Here's Steven with son Jake (left) and soon to be son-in-law, Gabriel (right). First the lobster. The only tricky part is cutting it in half. Pour the juices into a bowl and save them for grilling. Baste the cut sides with your favorite...

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