I’ve never bought or cooked lobster before, I’m not even sure what the best way of cooking it is. All I know is lobster is damn good and since it was my birthday last week a few of us got together last night for LobsterFest.
The claws were as big as my hands…
The plan was to butter poach the tail and finish the claws and body in a charcoal grill. I love the taste of any seafood on the grill, the smokiness and sweetness of the lobster goes perfect together.
Since the lobsters were alive when I got them I made sure to put a knife through their heads before dropping em in boiling water for 3 minutes.
After 3 minutes in the boiling water plunged em in ice water and took the meat out of the tail.
To prepare the butter I added a couple cups of water to a sauce pan and heated. Once the water was hot I added about a pound of butter in chunks. Make sure you whisk as you drop the butter in to help the emulsification process. Once that’s done I brought the temp to 150 and dropped the tails in for 5 to 8 minutes.
While the tails were poaching in butter I finished the claws and body on the grill. And yes I said the body. Most of the time you go out for a fancy lobster dinner the only thing you get is the claws and tail. In my opinion that’s bullshit because the body meat and guts have some of the best flavors and probably weighs about a pound from a 3.5 pound lobster. I know I’m not the only one that feels this way, I bet you the cooks in the back of the restaurant you ordered your surf and turf from is enjoy some of the tasty lobster meat you paid for…
If you have access to live Maine lobsters make sure you take advantage, it’s definitely worth the price when cooked right.
