Grilled, fresh lob­ster is the ul­ti­mate treat

Sherbrooke Record - - TALK -

There is no deny­ing that lob­sters are an in­ter­est­ing look­ing species. It’s dif­fi­cult to imag­ine that some­one first had the in­cli­na­tion to catch and cook th­ese well-ar­mored crus­taceans. How­ever, as those who have dined on lob­ster can at­test, lob­sters’ unique look masks a lot of taste.

Lob­ster and shell­fish de­com­pose quickly af­ter death, so they have to be cooked within min­utes of per­ish­ing. Boil­ing is a com­mon method of cook­ing lob­ster. How­ever, by quickly dis­patch­ing with the lob­ster and then cook­ing it on the grill, the fla­vor pro­file of lob­ster be­comes even more pro­nounced. Fol­low th­ese guide­lines for “Lob­ster Grilled With Seafood But­ter” from “Mas­ter­ing the Grill” (Chron­i­cle Books) by An­drew Schloss and David Joachim.

Lob­ster Grilled With Seafood But­ter

Makes 4 serv­ings

4 live lob­sters, about 1 pound each

6 ta­ble­spoons Green Chimichurr­i Rub (see be­low) 2 ta­ble­spoons chopped fresh dill

3 ta­ble­spoons un­salted but­ter Finely grated zest and juice of one lime

1 tea­spoon green hot pep­per sauce

3 ta­ble­spoons olive oil

Oil for coat­ing grill grate ex­tra-vir­gin

1. Heat the grill with in­di­rect heat, medium (325 F to 350 F).

2. Put a lob­ster on its belly on a rimmed sheet pan. Hold a sharp knife with the blade per­pen­dic­u­lar to the length of the lob­ster. In­sert the knife into the back of the lob­ster where the shell of the tho­rax meets the shell of the head. Re­move the knife and turn the blade par­al­lel to the length of the lob­ster. Start­ing at the place where you just in­serted the knife, cut down the length of the lob­ster through the cen­ter of the tho­rax and the tail. Turn the lob­ster onto its back and cut in half length­wise. Re­move the light green toma­l­ley from the body cav­ity and, if present, the long sac of dark green roe that runs down the back of the lob­ster, and put them in a small skil­let or saucepan. Crack the claws by whack­ing them across the crest of their bulge with the back of a heavy knife. Put the lob­ster halves on a plate that will col­lect their juices. Re­peat with the re­main­ing lob­sters.

3. Drain any liq­uid that has col­lected on the lob­ster plate into the pan holding the toma­l­ley. Cook over medium-low heat just un­til the lob­ster drip­pings turn white and the toma­l­ley bright­ens, about 1 minute. Cool.

4. In a food pro­ces­sor, purée the toma­l­ley mix­ture with 2 ta­ble­spoons of the rub, the dill, the but­ter, about one­fourth of the lime zest and juice, and the hot pep­per sauce un­til the mix­ture is smooth and thick; set aside.

5. Mix the olive oil with the re­main­ing 4 ta­ble­spoons rub and spoon the mix­ture over the ex­posed lob­ster meat.

6. Brush the grill grate and coat it with oil. Put the lob­sters, cut-sides down, on the grill di­rectly over the heat. Cover and grill for about 4 min­utes, un­til the edges start to brown. Turn the lob­sters over and move them away from the heat. Cover and grill un­til an in­stant-read ther­mome­ter in­serted into the meat reg­is­ters about 140 F, about 10 min­utes. If your grill has a tem­per­a­ture gauge, it should stay at around 350 F.

7. Re­move the lob­sters to a large serv­ing plat­ter. Driz­zle the meat with the re­main­ing lime zest and juice, and place a dol­lop of the seafood but­ter in the open place of each lob­ster half so that peo­ple can dip the lob­ster meat into it as they eat.

Green Chimichurr­i Rub

2⁄3 cup finely chopped fresh flatleaf pars­ley

2 cloves gar­lic, minced 2 ta­ble­spoons grated onion 2 tea­spoons kosher salt

1⁄4 tea­spoon ground pep­per

1⁄2 tea­spoon dried mar­jo­ram

1⁄2 tea­spoon crushed red pep­per flakes

(Metro Cre­ative) black

Com­bine all chimichurr­i in­gre­di­ents, and use as di­rected.


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