Bobby Flay's Grill It! - Bobby Flay [42]
There are two types of lobster on the American market, the clawed lobster—which most of us are used to seeing—and the spiny or rock lobster. The clawed lobster is a cold-water animal and has—you guessed it—two claws. The spiny lobster lives in warm water, is not quite as firm as the clawed, and has a milder flavor. The spiny lobster has a darker shell than the orange-and-black-shelled clawed lobster and lacks the distinctive pincer and crusher claws of its cousin. I tend to prefer the clawed lobster over any other variety.
Now, the only good way to get a fresh whole lobster is to buy (or order) it live. A lobster packed in damp newspaper or, even better yet, seaweed will stay alive for a couple of days if refrigerated, but still, you want to start with the real deal. If you buy it yourself, go to a place that you think does a brisk business to ensure a high product turnover rate. You definitely don’t want one that has been sitting in the tank for a while. Pick it up. The lobster should be lively, curling its tail and waving its claws. For the home cook, I recommend parboiling the lobster before grilling. It’s easy and helps maintain an evenly cooked and tender end result.
Another option for easy grilling is lobster tail. The fish market may sell lobsters missing one or both of their claws (these are called culls) at a discounted price; or, as an even less expensive option, you could try frozen lobster tails. Just defrost before using and you’re good to go. One note: many of the frozen lobster tails out there are from the less desirable (though certainly not bad) spiny lobster. I think it’s worth your time and your money to try to ascertain which type of lobster the frozen tails came from and get the clawed variety if at all possible.
Perfectly Grilled Whole Lobsters
I love lobster, steamed, broiled, or roasted; but it will come as no surprise that I have a special affinity for it grilled. Yes, it takes a little work, but the payoff makes it all worthwhile. Whole lobsters need to be partially cooked before grilling. (If you tried to cook a raw lobster on the grill it would be too tough and the outside would burn before the inside was cooked.) You can eat your grilled lobsters with melted butter or a squeeze of lemon, or chop up the meat and use it for lobster rolls, lobster cocktails, or anything else your heart or stomach desires.
Serves 4
Kosher salt
4 (2-pound) live lobsters
½ cup canola oil
Freshly ground black pepper
In a large pot of boiling salted water, boil the lobsters in batches for 10 to 12 minutes (they will be about three-quarters done). Drain well and let cool slightly. The lobsters can be parboiled a few hours in advance, covered, and kept refrigerated. Bring to room temperature before grilling.
Heat your grill to high.
Split each lobster lengthwise down the underside with a heavy knife, taking care not to cut through the back shell, so that the lobster is still in one piece but the inside is exposed. Brush the cut sides of the lobsters with the oil and season with salt and pepper.
Place the lobsters cut side down on the grill and cook until lightly charred and heated through, 4 to 6 minutes.
Perfectly Grilled Lobster Tails
Lobster tails are a fantastic grilling option. To start with, some people may be a bit squeamish when it comes to dealing with live lobster and buying just the tails takes away that worry. The tails are nicely portioned, simple to prepare on the grill, and they have the added bonus of being most people’s favorite section to boot! In addition, frozen lobster tails are often available in the freezer section of better supermarkets, making them an economical and easy way to bring a luxurious item to your table. If using frozen lobster tails, you will need to defrost them first. This is best done by moving them to your refrigerator for eight to ten hours before cooking. If you are looking for a faster method,