While steaming and boiling may be the most common methods, grilling lobster is a surprisingly easy way to cook the popular crustacean. A quick cleaver through the body kills the lobster instantly and painlessly. (To preserve its freshness, this step should be done immediately before cooking.)

If serving grilled lobster as a main course, count on at least one 1-pound lobster per person (though you can get away with less if you’re also grilling an assortment of other seafood). And don’t ditch the precious shells when you’re finished! Instead, freeze and then use them to make a rich lobster stock, which is the perfect base for bisque and other seafood soups and sauces.

Featured in “The Heat Down Under.”

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A marinade of red miso, ginger, and garlic gives these steaks a crisp, flavorful crust and a juicy interior. Serve them with chef and cookbook author Tadashi Ono’s Grilled Tomatoes with Soy Sauce and Yuzu Kosho.

Adapted from “The Japanese Grill” by Tadashi Ono and Harris Salat. Copyright © 2011. Available from Ten Speed Press.

Featured in “The Japanese Grill.”

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Ripe tomatoes develop umami-rich flavor when grilled with a garlic, soy sauce, and yuzu kosho marinade. This recipe calls for red yuzu kosho, which is made from the Japanese citrus yuzu, red chiles, and salt—just a spoonful adds subtle heat and bright fragrance to the marinade. Mitsuba, a Japanese relative of parsley, lends a mild cilantro-like freshness. Serve this simple summer side dish alongside a juicy steak, such as chef and cookbook author Tadashi Ono’s Grilled Porterhouse with Garlic and Miso.

Adapted from “The Japanese Grill” by Tadashi Ono and Harris Salat. Copyright © 2011. Available from Ten Speed Press.

Featured in “The Japanese Grill.”

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Canned frozen limeade intensifies the citrus flavor of this slushy libation, an easy drink for summer cocktail parties and cookouts. Pair it with any spicy dish—a frozen margarita is just the thing for taming the heat.

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A thick, flavorful marinade of mint, Aleppo pepper, and Turkish sweet red pepper paste caramelizes on the outside of these grilled chicken kebabs. This recipe first appeared alongside Ansel Mullins’s 2013 article “Keepers of the Flame,” in which he shares the techniques of the kebap ustaları (kebab masters) of Gaziantep, Turkey.

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Tender pieces of lamb are marinated in earthy cumin, sweet oyster sauce, and and fiery hot chile flakes before grilling in this classic dish from China’s Xinjiang province. This recipe first appeared in our June/July 2013 issue with Lillian Chou’s article Fire in the Belly.

SERVES 2-4

INGREDIENTS

¼ cup crushed red chile flakes
¼ cup ground cumin
3 tbsp. peanut oil
2 tbsp. oyster sauce
¼ tsp. ground Sichuan peppercorns
¼ tsp. white pepper
3 cloves garlic, finely chopped
½ small white onion, finely chopped
Kosher salt, to taste
½ lb. lamb shoulder, trimmed and cut into ¾” pieces
4 (6-inch) skewers, soaked in water for 30 minutes

INSTRUCTIONS

1. Whisk 1 tbsp. chile flakes, 1 tbsp. cumin, the oil, oyster sauce, Sichuan peppercorns, white pepper, garlic, onions and salt in a bowl. Add lamb; toss to coat. Cover and refrigerate at least 4 hours or up to overnight.

2. Heat a charcoal grill or set a gas grill to high; bank coals or turn burner off on one side (see “Grilling 101”). Remove lamb from marinade and thread onto skewers. Sprinkle lamb with remaining chile flakes and cumin, plus salt. Grill lamb on hottest part of grill, turning as needed, until slightly charred and cooked through, 10-12 minutes. If the outside starts to burn before the lamb is cooked, move to the cooler side of the grill until done.

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This robust sauce, adapted from a recipe by James Liping Woo, father of writer Mei Chin, adds a balanced sweet and pungent heat as a marinade or baste for all sorts of meats and vegetables. This recipe first appeared in our June/July 2013 issue along with Mei Chin’s article Home Fire.

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When making this deluxe campfire treat, look for square marshmallows; they fit the graham crackers better and give chocolate a wider surface to melt on. This recipe first appeared in our June/July 2013 issue along with Samira Kawash’s article Campfire Classic.

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Iceberg lettuce leaves make great vessels for eating marinated grilled shrimp as a hand-held appetizer. For added kick, drizzle with sweet chile sauce. This recipe first appeared in our June/July 2013 issue with Curtis Stone’s article The Heat Down Under.

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Pork spareribs are marinated and basted in a sweet-spicy sauce—with layers of flavor including sesame, pepper, ginger, hoisin, and garlic—in this recipe from Napa Valley winemaker Christopher Vandendriessche.

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On my first trip to Bermuda, I arrived at my hotel hungry and immediately ordered room service: a salad, a burger, and a bowl of Bermuda fish chowder. Along with the meal, the server presented two small pitchers: dark rum in one and something called sherry peppers sauce in the other. Then she exited, leaving me to puzzle, were these for the salad? It was far too early for rum—even as a condiment. But I eventually figured that if the dressing had sherry in its name, it must be meant to finish the chowder, like you would with a New Orleans turtle soup, for instance, or lobster bisque. Sure enough, one swirl in the bowl and I knew it was a match. The clear, bronze liquid added a nutty, spicy dimension to each spoonful of the tomato-based broth. In fact, the sauce was so addictive that I drizzled some over the burger, and it, too, was enlivened by its brightness.

As it turns out, the story of sherry peppers sauce begins in the ship holds of Britain’s Royal Navy. Resourceful sailors would steep piquant chiles in barrels of sherry until the fortified wine was suffused with their heat, and then use the resulting seasoning to mask the taste of spoiled rations. Eventually, enterprising natives of this way station between England and the American colonies took to growing pequin peppers, a blistering jewel of a chile, which they would sell to the sailors to spice up their sauce. Thus, a Bermudian staple was born.

The island’s most ubiquitous brand, Outerbridge’s Original Sherry Peppers Sauce, was created in 1965 by Yeaton Duval Outerbridge, the scion of a family with a 400-year Bermudian pedigree. Made with sherry infused with rosemary, thyme, garlic, plus an island pantry’s worth of other herbs and spices, and girded by a lasting chile burn, the bottled elixir is classically paired with Gosling’s Black Seal Rum as an accompaniment to chowder. But as I discovered when I brought several bottles back home with me, in addition to making a fine condiment, it’s also a sensational base for marinades for all kinds of grilled foods. Sweet and hot, it perks up charbroiled chicken, ribs, whole fish, and even vegetables. Best of all, it adds a touch of elegance to the bloody marys I sip while tending to the flames.

Outerbridge’s Original Sherry Peppers Sauce, $7 for a five-ounce bottle at outerbridge.com.

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