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domingo, 29 de noviembre de 2015

Grilled lobster

This is a simple and original way to prepare lobster, either if you buy fresh lobster (live) or frozen.
If you buy live lobster you will have to cook it starting from cold water (about 3 liters of water / 6.3 US pints) and calculating about 10 minutes per kilo / 2.2 pounds since breaks to boil. If lobster is not alive but is fresh, although cooking like explained before is not recommended, it should be put in water when it boils and keep according its weight like it would be in case to be live.
In the event that you will have to buy some frozen lobster you should determine if it was previously cooked or raw. In both cases you should always thaw slowly leaving the day before at the top of the refrigerator. Once thawed, cook as if it were a fresh but dead lobster.
The usual way to consume it is boiled with a sauce such as mayonnaise, Dutch etc.
But if you prefer grilled do the following:


Lobsters according diners
Clarified butter
Oregan (optional)
Chopped fresh parsley

First boil the lobsters according to the information we have seen at the beginning of this blog post. But do not exhaust the cooking time, draw the lobsters before they are completely cooked. That is, if we have a lobster of 1 kg / 2.2 pounds, boil for five or six minutes instead of the 10 minutes recommended.

We place the lobster with the flat side resting on a flat surface and with the help of a sharp knife make a cross section of head to tail tip. It is like to try to divide into two halves, but not completely. Open the two halves carefully, not really separating them. It is like an open book resting over the open pages.

Now let's clarify the butter. Melt 100 grams/3.5 oz in a small saucepan over low heat and let stand. After a few minutes the melt  is "ordered" in three layers. The outermost must be discarded removing it through a skimmer. The following layer is what interests us (clarified butter) and must be separated by simple decantation. The latest, whitish (whey) is deleted without further. With the clarified butter paint the visible part of the lobster meat. We squeeze the juice of half a lemon over open every lobster meat and finally sprinkle some chopped parsley and oregano. We incorporate a pinch of salt.

We put lobsters on an electric grill or on the barbecue with the opening down. With five or six minutes it should be more than enough. If you cook to much time the flesh will be like chewing gum. 

They are really tasty.

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