Curried Lobster


1/2 cup butter (1 stick)
1-1/2 teaspoons Madras curry powder
2 teaspoons finely chopped red finger chilli pepper
Salt and pepper
4 frozen lobster tails, 6 to 8 ounces each, thawed and cleaned
1/4 cup lime juice (juice of 2 limes)


In a small saucepan melt butter. Add curry powder and chilli pepper; heat for 1 to 2 minutes. Add salt and pepper to taste.

Rinse lobster tails and pat dry. Turn lobster tails shell side down. To expose meat, cut lengthways through bottom shell with kitchen shears or sharp knife. Bend tail along cut to crack open shell a little wider. (You can also cut bottom shell lengthways along each side and remove.) Sprinkle 1/2 tablespoon lime juice on meaty portion of each lobster tail. Spread 1 tablespoon of butter mixture on each lobster tail. Reserve remaining butter mixture.

Place lobster tails shell side down on centre of cooking grate. Grill 8 to 10 minutes or until meat is opaque. Serve with remaining butter mixture, if desired.



1 medium-sized or large ear per serving, or 2 small ears


Remove and discard the dry outer husks of fresh ears of corn, trim excess stalks. Carefully separate and pull down the soft pliant inner husks and remove and discard all the silk.

Rub the kernels generously with butter and salt lightly. Pull the husks back, smoothing them in place, and secure the tips with a twist of wire. Place the ears on the edges of the grill while using the center area to prepare the main course. Turn the ears occasionally and allow about 20 to 25 minutes cooking time. Clip the ties away and serve in the shuck.

Grilled Pork Steaks


4 pork steaks, just under 1/2″ thick
1 1/2 Tbsp. flour
1 tsp. salt
1/2 tsp. freshly-ground white pepper
1/2 ripe sweet red pepper, grated very fine
1/2 to 1 Tbsp. water
pinch of cayenne pepper
2 tsp. caraway seeds


Wipe the steaks well with a dry cloth. Trim all but a tiny thread of fat from the edges, and score the edges in several places to prevent the meat from curling.

Combine flour, salt, white pepper and red pepper in the water to make a thin paste. Dip the steaks in the paste, place on grill over high heat and cook 1 minute per side to set the coating, then reduce heat and cook 12 to 15 minutes, turning often. Brush with remaining coating liquid just before turning.

In a twist of aluminum foil at the end of the grill, heat the cayenne and caraway seeds while the steaks cook. Remove the steaks to serving plates, sprinkle with the seasoned caraway seeds and serve.