Grilling lobster

[Franci]

Could you please share your techniques?

I tried a couple times and me and husband agreed we had betters.

Edited October 12, 2013 by Franci (log)

[heidih]

Franci - how did you do it? What kind of lobsters are you using? Whole, tail only? A good friend who is terrified of anything she is not familiar with in the kitchen calls me once or twice a year when she gets big tails at Costco. This site is what I usually bring up while I hold her hand (over the phone). It says broiling but concept applies to grilled I think. http://www.lobsterhelp.com/broiling-lobster-tails.html

[rotuts]

Im not sure what you want to accomplish with grilling the lobster.

its true you dont have to boil all that water. but the flavor of the Grill is on the Shell, not on what you plan to eat.

the above is very interesting and thanks!

If you want grilled flavor, under cook the lobster significantly in water. cool a bit and shell.

then take the big pieces back to the hot grill and w perhaps some melted butter on the pieces finish very briefly to get a hit of char. don't put garlic / herbs on it just yet. save those for the melted butter you then dip this in.

I used to do this a long time ago on Long Island. but I like my lobster tender and done 'on the plate' with no further work involved.

I allow dipping in (Garlic) butter.

[Franci]

Heidi, last time we blanched 2 whole lobsters, 1 and half pound each, about 3 minutes. We split them in half, cleaned them and put them on a charcoal grill, meat side maybe for 5-8 minutes.

[heidih]

I think the lemon juice, garlic and butter/oil is essential. What about trying them sitting on their shells versus flesh side down to preserve juices. Something like this recipe http://davidlansing.com/puerto-nuevo-style-lobster-improved/

[Jon Savage]

Split the tails & grill them raw. perhaps also brush them w/ EVOO + Garlic or melted butter + garlic. Works well- I've done this for a large party think 10 kg + lobster tails...

Delicious!

J.

[janeer]

For grilled lobster (or for any, really), use a 2-3 pounder. Plunge into boiling water to kill, about 2 minutes. Remove and drain. Lightly smash the claws with the flat of a cleaver or pierce with a skewer or small sharp knife. the Brush the tail flesh with melted butter or butter/olive oil. Place meat-side down on the grill over medium heat and cook, covered, til flesh is opaque, about 8 min. You can split the lobster lengthwise and remove the tomalley if you want.

[Shel_B]

For grilled lobster (or for any, really), use a 2-3 pounder. Plunge into boiling water to kill, about 2 minutes.

I totally disagree. There are many far more humane ways to kill a lobster, or any crustacean.

http://www.finecooking.com/item/11058/video-how-to-kill-a-lobster

http://www.huffingtonpost.com/2009/07/16/should-killing-lobsters-i_n_236095.html

[rotuts]

back when I was eating lobster, I did the chill/kill

it was said at the time that the dead lobster was 'sweeter' as it produced no lactic acid while dying. It certainly seemed that way. but never did the test double blind

YMMV

[FrogPrincesse]

Franci - I kill them with a knife and grill whole for a few minutes, then cut in half and grill further, basting with marjoram-infused olive oil. More details here.

http://forums.egullet.org/topic/131552-cooking-with-the-babbo-cookbook/#entry1895668

[dcarch]

In boiling water, it's oven in a few seconds.

In the freezer, it takes hours.

I wonder which way the lobster likes it better.

dcarch

[rotuts]

I don't think you actually freeze them. they just get to chill-out a bit before the Chop.

agree: they are not talk'n much about the experience.

[Shel_B]

In boiling water, it's oven in a few seconds.

In the freezer, it takes hours.

In the video mentioned above http://www.finecooking.com/item/11058/video-how-to-kill-a-lobster, the technique was to put the lobster in the freezer for 20-minutes, not hours. The freezer doesn't kill them, it just slows them down and numbs them to the experience, like an anesthetic.

Edited October 13, 2013 by Shel_B (log)

[rotuts]

and they might taste better. then again, 20 min. of tasting the evenings Personal Beverage can't hurt either.

[Franci]

Thanks every body, we tried again for lunch. As Janeer suggested we went for a 2 and half pound lobster, we grilled half flesh up and half flesh down to compare. We drizzled both with garlic butter. So much better than last time. Next time, I'll try your method FrogPrincesse.

[dcarch]

In boiling water, it's oven in a few seconds.

In the freezer, it takes hours.

In the video mentioned above http://www.finecooking.com/item/11058/video-how-to-kill-a-lobster, the technique was to put the lobster in the freezer for 20-minutes, not hours. The freezer doesn't kill them, it just slows them down and numbs them to the experience, like an anesthetic.

But if you look at that video again, you will see the lobster is fully conscious the entire time, and the reaction to the knife is very strong. I cannot see how that is anymore humane than other methods. It seems to me for the lobster, it is 20 more minutes of additional half frozen suffering in the freezer.

Don't forget, lobster's nerves are very used to be alive in very cold water. On the ocean floor it is always between 32F to 38F.

dcarch