Courtesy of: Christine Cushing Live Episode: Maritime Feast Host: Christine Cushing

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Grilled Lobster with Lime Brown Butter Sauce
Yield: 4

Grilling is great option for entertaining – then you can boil the lobsters ahead of time and just finish for a few minutes on the grill. For a variation on the brown butter, you could use lemon instead of the lime and parsley for the coriander.
Ingredients:

Grilled Lobster

• 4 x 2 lb. live lobsters (1 kg)
• Coarse salt and freshly ground pepper, to taste

Lime Brown Butter Sauce

• 6 tbsp butter (90 ml)
• 1 small shallot, finely chopped (about 1 tbsp./15 ml chopped)
• Zest of 1lime
• Juice of 1 lime
• 2 tbsp chopped coriander, optional (30 ml)
• Coarse salt and freshly cracked black pepper, to taste

Directions:

Grilled Lobster

1. Bring at least 5 L (20 cups) water to a boil in a large pot. Cook lobster for about 4 minutes and remove from water immediately. Transfer to baking sheet or shallow baking dish. Note: cook 1 lobster at a time to keep water at a boil.
   
   
2. Preheat grill to high heat. Brush grill until very clean.
   
   
3. When cool enough to handle, split lobsters in half lengthwise with a sharp heavy knife. Place lobster halves, shell side up on grill. Season the lobster with a little salt and pepper. Grill about 5 to 6 minutes, until lobster is just meat is just cooked through. Serve immediately with the Lime Brown Butter Sauce.
   
   

Lime Brown Butter Sauce

1. Add 6 tbsp. butter to a sauté pan over medium heat. When it has melted and starts to bubble, add the shallots and zest. When the butter starts browning, remove from heat and add the lime juice. Season the brown butter with salt and pepper. Add chopped coriander if desired. Serve with Grilled Lobster.
   
   

Courtesy of: The Surreal Gourmet Episode: Thrilling Grilling Host: Bob Blumer

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Beer Can Chicken
Yield: 4

Q) Why did the chicken cross the road? A) Because it couldn't remember where it left its beer
Ingredients:

Beer Can Chicken

• 1 x 4 lb. whole chicken
• 1 can beer
• 2 tbsp salt
• 1 tsp black pepper
• 3 tbsp your favourite dry spice, rub
• 2 tbsp vegetable oil

Directions:

Beer Can Chicken

1. Remove neck and giblets. Discard. Rinse chicken inside and out; pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.
   
   
2. Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its two legs and the can like a tripod.
   
   
3. Cook chicken over medium- high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165ºF in the breast area and 180ºF in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.