Boil 5 minutes, then drop in cold or ice water to stop the cooking for a couple minutes. When cool enough to handle, cut lengthwise down the tail, use a mallet to break the knuckles and claws, and put on a medium hot grill freestyle stroke down for 5 minutes.
Then flip to prepare them for the backstroke and drizzle melted butter down the split shell tail and let cook another 10 minutes.
Then open a couple Maine micro-brews and enjoy with a crusty loaf of garlic bread. Wait…even better, grab a blanket and a picnic basket and enjoy by the rocky coast here in Maine 🙂
As a friend reminded me, the way life should be…