Grilled Lobster
This is a simple and original way to prepare lobster, whether you buy it fresh (live) or frozen. If you buy alive lobster you will have to boil it in water (water should be cold when introducing the animal) and use about 6pt. The time for boiling is calculated considering 10 minutes per every 2.2 lb. If the lobster is NOT alive but is fresh, even though cooking is not recommended in this conditions, it should be cast into water when it boils and keep according to the weight as you would do with the living ones.
In the event that you will have to buy some frozen lobster determine if previously cooked or raw. In both cases it should always thaw slowly leaving the day before at the top of the refrigerator. Once thawed, cooked as if it was a fresh lobster but dead.
The usual way to consume it is boiled with a sauce such as mayonnaise, dutch sauce...
If you want to prepare on the grill do the following:
INGREDIENTS:
Lobsters (one piece for one or two guests, according size)
Clarified butter
Oregano (optional)
Lemon
Chopped fresh parsley
Salt
First boil the lobsters following the indications we have seen at the beginning of this blog entry. In this case we will stop boiling a bit before the recommended cooking time. That is, if we have to boil a lobster of 2.2 lb, boil just for five or six minutes instead of 10 minutes recommended.
We place the lobster with the flat side resting on a flat surface and with the help of a sharp knife make a cross section from head to tip of tail. We will not split into two halves, but almost. Carefull we open the halves while ensuring that they are not separated.
Now let's clarify the butter. We cast about 3.5 oz in a small saucepan over low heat and let stand. After a few minutes to melt, the butter "orders" itself in three layers. The outer half is discarded removed by a skimmer. The following is what interests us (clarified butter) and separated by simple decantation. The last off-white (whey) is eliminated. With clarified butter paint the visible part of the lobster meat. Squeeze as well the juice of half a lemon over the meat and finally sprinkle a little chopped parsley and oregano (if you do not like oregano do not use). Incorporate a pinch of salt.
We put the lobsters on an electric grill or even on the barbecue with the opening downwards. Then roast until the meat begins to take some color, but not for long because if we do wrong the meat will become like chewing gum. With five or six minutes should be more than enough. They are really tasty.
In the event that you will have to buy some frozen lobster determine if previously cooked or raw. In both cases it should always thaw slowly leaving the day before at the top of the refrigerator. Once thawed, cooked as if it was a fresh lobster but dead.
The usual way to consume it is boiled with a sauce such as mayonnaise, dutch sauce...
If you want to prepare on the grill do the following:
INGREDIENTS:
Lobsters (one piece for one or two guests, according size)
Clarified butter
Oregano (optional)
Lemon
Chopped fresh parsley
Salt
First boil the lobsters following the indications we have seen at the beginning of this blog entry. In this case we will stop boiling a bit before the recommended cooking time. That is, if we have to boil a lobster of 2.2 lb, boil just for five or six minutes instead of 10 minutes recommended.
We place the lobster with the flat side resting on a flat surface and with the help of a sharp knife make a cross section from head to tip of tail. We will not split into two halves, but almost. Carefull we open the halves while ensuring that they are not separated.
Now let's clarify the butter. We cast about 3.5 oz in a small saucepan over low heat and let stand. After a few minutes to melt, the butter "orders" itself in three layers. The outer half is discarded removed by a skimmer. The following is what interests us (clarified butter) and separated by simple decantation. The last off-white (whey) is eliminated. With clarified butter paint the visible part of the lobster meat. Squeeze as well the juice of half a lemon over the meat and finally sprinkle a little chopped parsley and oregano (if you do not like oregano do not use). Incorporate a pinch of salt.
We put the lobsters on an electric grill or even on the barbecue with the opening downwards. Then roast until the meat begins to take some color, but not for long because if we do wrong the meat will become like chewing gum. With five or six minutes should be more than enough. They are really tasty.
Comments