Ounce for ounce, lobster has as much protein as steak, but a fraction of the saturated fat. Understandably lobster is not cheap, but it's much more affordable if it's bought and cooked by you, rather than ordered in a restaurant. Plus, our simple, tasty olive oil and lemon baste means you can enjoy a luscious portion of high protein lobster without drenching it drawn butter, which is loaded with saturated fat!
| Prep Time | 5 Minutes |
| Cook Time | 15 Minutes |
| Servings |
2 people
|
Ingredients
- 1 whole lobster or 2 small lobster tails
- 2 Tbsp olive oil
- 1 lemon
Ingredients
|
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Instructions
- If you're starting with a live lobster and want to dispatch it humanely, here's the trick. Grab the lobster at its carapace, or main body shell, just behind the claw arms, and flip it over so it presents belly-side up. And don't get pinched. It hurts!
- Take a sharp, sturdy boning knife, or fish-filleting knife, and in one swift motion insert the tip under the "chin" of the lobster. Push it in until the knife tip encounters the shell at the top of the head and stops. Then quickly lower the knife handling, continuing to push forward so that the blade tip rocks upwards, bisecting the head cavity and putting the lobster out of ÒyourÓ misery quickly and safely. Be prepared that the lobster may still twitch a leg or two, but thatÕs post mortem muscle contraction. If you want to cook and eat a live lobster youÕve got to steel yourself to reality. If not, buy the frozen version.
- Then to split the lobster for grilling, place it belly down on a cutting board. Using a heavy chef's knife, place the tip of the blade in the exact center of the lobster. This means right where the body carapace joins with the tail section. Push down very firmly, chopping the knife blade down the tail section much like an old-fashion paper cutter. Don't try sawing away at it. Just press down hard and fast, keeping the knife tip grounded to the board and pinning the lobster. Keep one hand on the back of the blade and the other on the handle for added purchase. The tail should split in half fairly neatly. Then turn the lobster around and repeat the process, but this time from center to head.
- Once split, poke around in the body portion of the lobster halves for the gills and remove them. You'll spot them by touch better than by sight. They'll feel rough and fibrous, not like anything edible because they aren't. Everything else, including the tomalley (green stuff) and roe (red stuff) is completely edible and quite delicious!
- To grill the two lobster halves on a barbecue, liberally brush the open sides with the olive oil and lemon mixture, then place them directly onto the heated grates, shell side down, over a medium-low flame. Better still place the lobster halves in a grilling basket, as I did during the beach barbecue from episode #3 about Omega 3's.
- Grill until the lobster starts to sizzle in its shell halves just as if it were in a saute pan. Focus on the tail, which takes the longest to cook. The flesh should begin to tight up and go from translucent to partially opaque white. At this point flip the lobster and present it cut side down on the grill for a minute or two. This is just to give the tail flesh a few grill marks.
- Grill until the lobster starts to sizzle in its shell halves just as if it were in a saute pan. Focus on the tail, which takes the longest to cook. The flesh should begin to tight up and go from translucent to partially opaque white. At this point flip the lobster and present it cut side down on the grill for a minute or two. This is just to give the tail flesh a few grill marks.
- Once marked, flip back over onto its shell side and baste again with the oil and lemon mixture. Continue to grill until the tail meat is taut and white, but still gives just a bit to the touch. An average size lobster should only take about 10 to 12 minutes to grill this way. Remember that it's better slightly underdone than overdone.
- To broil, follow the same process in your oven, except place the lobster halves on a baking sheet and don't place it too close to the heat source. A too-hot broiler can scorch the delicate flesh on the upper side and leave the underside partially uncooked.
- To serve, present the lobster halves on a plate with lemon wedges and maybe a little green salad. Then forget about a knife and fork. Go rustic. Grab a kitchen towel, a glass of chilled white wine and power into the best protein you're ever going to eat with your bare hands!
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