RE: grilled lobster
We get frozen lobster tails at about 1/2 lb each, and I take off the belly shell with kitchen shears. Slice down the middle and insert sliced garlic, top the flesh with sliced garlic, sliced lemon, and a sprig of thyme. I put each tail on an aluminum foil tray and barbecue (OK, so it's gas) until the meat pulls away from the shell on the thick end. I serve it with melted butter with Garlic Gormay Spicy Garlic Powder mixed in.
It is kinda nothing like marinating a filet in Ranch dressing.
Italian dressing, garlic, lemon, butter, and S&P are all great condiments to use to bring out the suttle flavors of lobster meat. I think due to the lack of natural fat deposits in lobster meat, it needs the addition of the same in some form, be it butter or oil. The other, salt, peper, lemon, italian seasoning, and the like simply cut the flavor of the fat while adding background acidity and bite that i appreciate.
I think that all of us here on Roadfood appreciate the delicate balance that is flavor enhancing in our cooking...too little and it has no effect, too much and you have ruined the cut. However, although lobster and filets are very good alone with no help, i am confused as to how someone would not "understand" using butter, lemon, S&P, and, yes, even Italian dressing and garlic for their lobster.
So, to state the obvious which is evident from my previous post on this issue, i guess i have to side with Tracylee