Tuesday, June 17, 2008

Grill Lobster

(While I was searching through my CF card for a good picture of the grill lobster, I found this cute one taken by my wife. It was perfectly focus on the right eye. I was quite surprised.)

I invited my father-in-law over to our house yesterday and I bought some live lobsters from the supermarket. So, I thought I would write down what I did so that I don't have to figure out from scratch again how to prepare it.

  • 1 or more 1-1.5lb live lobster
  • 1/2 cup of Extra virgin olive oil
  • half a stick of salted butter
  • half a bunch of cilantro coarsely chopped.
  • black pepper
  • kosher salt (regular salt is fine too)
First of all, you have to figure out how to kill the lobster. If you decided you can't do it, go with froze lobster tail. I have not tried it but should turn out pretty good too. Just make sure to thaw it properly.

I am not going to describe how I kill the lobsters yesterday. I bought four and I used 4 different methods until I found one that I think was the most humane. I will save the story for next time.

Cut the lobster tail up into sections. Split the head into two, left and right. you can keep the whole head if you wish but if there is any roe in it, they won't get cooked properly. Chop the craws out and use seafood cracker to crack the craws a bit. You may want to chop the craw into half too. Cut the antenna off.

Put all the lobster parts into a big bow, and drizzle the olive oil in, and mix in the chopped cilantro. Grind some black pepper in and sprinkler a couple teaspoon of salt. Mix the lobster up so that they are wet. We are not marinating, so don't worry if you don't get all the meat soak with olive oil.

20-25 minutes before you are ready to serve, place all the lobster on the grill, shelf side down. Let them cook on the fire for 15 minutes. You can brush some butter on the meat side if you wish. After 15 minutes, turn over the head and tails parts, and let the meat cook, and get some grill mark. Then should be done just right after cooking for 20 minutes, and not more than 25. The craws will take a bit longer, maybe another 10. You can close the grill cover to speed up the cooking if you wish.

The lobster we had yesterday tasted so sweet and I am pretty sure they didn't come from the olive oil. And because I was preparing 4 lobster at once, I didn't manage to get all the ingredient into the meat. So, don't worry too much if you are miss one or two steps. Lobsters are often eaten raw. So, even if it is not fully cook, it can be eaten and taste just fine. So, you will have to discover for yourselves depending on the type of grill you use.

So, next time you have friends coming over for grilling, you know how to impress! :)

1 comment:

Anonymous said...

Looks good. miss grilling lobster!