How to grill lobster

How to grill lobster – The lobster

Before throwing it at the grill it might be nice to learn a thing or two about the animal that brings you this delicious meal, the lobster. Once considered the insect of the sea and used as fertilizer the lobster is today a highly praised meal and can even be extremely expensive in some restaurants. The lobster is actually a shellfish which lives on the continental shelf of the sea or on the bottom of lakes and adjust nicely to either seawater or freshwater. Although the lobster can catch prey it usually feeds upon leftovers and is therefore known as a scavenger. Instead of an internal skeleton the lobster has an external shell which fills the same function, the shell is also a protection against natural predators but also means that underneath the shell is pure juicy meat once the shell is broken. To grow bigger the lobster needs to molt, a process when the lobster sheds its old shell in order to grow a larger one, and is during this time extremely vulnerable causing it to hide.

How to grill lobster – Barbeque time

It is quite easy to grill lobster but it does take some preparation. The most important thing is that the lobster is alive and well as long as possible. When picking one up it should be as lively as possible and preferably directly from the fishing boat. A lobster can survive for a couple of days in a fish tank and only a few hours in the fridge so it is really important to get a move on. When bought the lobsters generally have rubber bands around the claws protecting other lobsters, the handlers and, of course, yourself from being pinched, being pinched is not how you grill a lobster. The longer the lobster has had the rubber bands on the more weakened the meat inside will be, another reason to get a fresh lobster. First of all the lobster needs to be killed and split before it can be grilled. Put the lobster on the cutting board and have a firm grip over the centre of the lobster. On top of its head the lobster will have a marking resembling a capital “T”, that is where you will need to shove the knife through, along the centre of the lobster, and then follow through with a cut splitting its head into two parts. After that it is easy to split the rest of the lobster. The dark green matter inside the lobster is stomach parts and will need to be removed, the green-yellow pieces is delicious and should be left in if possible. Remove the claws now and crack them open with a light tap with a kitchen hammer. The lobster is now ready for the barbeque. A lot of butter together with tasteful seasonings is recommended to apply before putting the lobster on the grill. Cook it inside its own shell for about 3 minutes and then turn all the pieces and let it grill for another 4 minutes and then you are done, that is how to grill lobster.

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A guide on how to grill lobster