Very good and easy to make before heading off to work and enjoying when you get home. An authentic flavor with good kick.

Reviewed On: Jul. 8, 2009

These are fantastic. Scaled down to half and used crushed saltines instead of bread crumbs. Otherwise followed exactly. They held together well (the key is to referigerate the mix before forming patties...and handle as little as possible while making patties, then referigerate again). Were a hit. Served on onion rolls lightly toasted on the grill and micro greens.

Reviewed On: Oct. 8, 2007

Fantastic. Simple and delicious. As other said, no need for melted butter. First time cooking lobster and was very easy. Two tips: use kitchen shears to cut the shell, and make sure to cut half way through the meat lengthwise where you cut the shell and butterfly it so it cooks in the middle. Took a bit longer than stated, but that could have been the size of tails I got or heat of the grill. Make sure to baste constantly to keep it moist. And watch out for flareups when the oil drips into the grill (keep a spray bottle handy).

Reviewed On: May 25, 2007