How to Cook Lobsters?

How do I grill a lobster?





(Not a lobster tail, a whole lobster)How to Cook Lobsters?
===


Cooking Lobster: Grilled or Baked Lobster





Step 1.





Make sure the rubber bands around the claws stay on during this process, as you don't want to be dodging the claws while cutting up the lobster.





You must first cut it in half down the center. This job is one that is best left to a 10 inch chefs' knife, and one with a good deal of heft.





With the lobster sitting where the tail curls towards the table, flatten it out and in one hand grasp the tail where it joins the body.





In the other hand, take the knife's point and aim for the place an inch or an inch and a half from between the eyes towards the tail. The blade of the knife should be facing away from your hand that is holding the tail.





Press the point of the knife into the head at that point until the point of the knife goes all the way through the lobster's head to the cutting board, then bring the blade down between the eyes to finish the cut of the head.


This kills the lobster as quickly and painlessly as possible.





Step 2.





Turn the lobster the other way and cut the tail in the same fashion as killing the lobster.





Along the center of the lobster are three kinds of viscera, the dark green are the stomach and intestine that should be scraped out and discarded, and the yellow-green and coral are the liver, or tomalley, and the roe, which are both delicious and can be left in.





Remove the claws, and crack them with the back side (not the sharp side) of the knife. I prefer to do this inside a plastic bag to minimize the mess.








To grill the lobster


Place the claws still encased in the cracked shell on the hotter part of the grates.





Salt and pepper the inside open half of the lobster and grill it 2-3 minutes





turn over the body and the claws and grill for another 4 minutes.





If the flame flares up, move the lobster to a cooler part of the grill, or move it until the flame calms down.





==========================How to Cook Lobsters?
http://www.lobsterqueen.com/grilled-lobs鈥?/a>
Here's How:


1.Select live lobsters that weigh between 1-1/2 and 2 pounds.


2.In a large pot, bring about two gallons of water to a boil. Parboil two lobsters at a time in a covered pot for five to seven minutes.


3.Remove lobsters from the cooking pot, turn them upside down on a cutting board, and slice them in half lengthwise from the tail to the top of the head. Use a sharp knife to split the claws only on the side that will be turned up on the grill.


4.Place each half lobster, shell side down, on a grill that has been pre-heated to medium temperature.


5.Baste the exposed lobster meat with melted butter or oil and sprinkle with salt and pepper. For added flavor, use seasoned oils, or add garlic, herbs and spices or lemon or lime juice to the butter.


6.Cover lobsters with a metal pie plate or a shallow roasting pan to ensure quick and even cooking. Remove the cover periodically to baste the lobsters and to check cooking progress.


7.Grill lobsters for about 10 minutes. Be sure to check the meat at the thickest part of the tail in order to determine that lobsters are completely cooked. When the meat is white and opaque, your grilled lobsters are ready to eat.


8.Serve grilled lobster with melted drawn butter and a slice of lemon.


Tips:


1.See a photo of each step in the lobster grilling process with my step-by-step visual guide.


2.Lobsters should be cooked on the day they are purchased. Store live lobsters in your refrigerator until you are ready to begin the cooking process.


3.Split lobsters take up quite a lot of room on the grill, so the larger the grilling space, the more lobsters you can cook at a time.


4.You can use just about any kind of grill to cook lobsters, including gas and charcoal grills. Try using wood charcoal for the flavor it imparts. I wouldn't recommend you try grilling lobsters on a George Foreman or other electric grill, though.


What You Need:


鈥obsters


鈥obster Pot


鈥rill


鈥utter or Oil


鈥alt and Pepper


鈥emon


鈥ongs


http://gonewengland.about.com/od/lobster鈥?/a>





Note if they are already cooked (pink), you will just need to reheat. The last part of this method
Make sure the rubber bands around the claws stay on during this process, as you don't want to be dodging the claws while cutting up the lobster.





You must first cut it in half down the center. This job is one that is best left to a 10 inch chefs' knife, and one with a good deal of heft.





Step 1. With the lobster sitting where the tail curls towards the table, flatten it out and in one hand grasp the tail where it joins the body.





In the other hand, take the knife's point and aim for the place an inch or an inch and a half from between the eyes towards the tail. The blade of the knife should be facing away from your hand that is holding the tail








Make sure the rubber bands around the claws stay on during this process, as you don't want to be dodging the claws while cutting up the lobster.





You must first cut it in half down the center. This job is one that is best left to a 10 inch chefs' knife, and one with a good deal of heft.





Step 1. With the lobster sitting where the tail curls towards the table, flatten it out and in one hand grasp the tail where it joins the body.





In the other hand, take the knife's point and aim for the place an inch or an inch and a half from between the eyes towards the tail. The blade of the knife should be facing away from your hand that is holding the tail.





Step 2. Press the point of the knife into the head at that point until the point of the knife goes all the way through the lobster's head to the cutting board, then bring the blade down between the eyes to finish the cut of the head.


This kills the lobster as quickly and painlessly as possible





Turn the lobster the other way and cut the tail in the same fashion as killing the lobster.





Along the center of the lobster are three kinds of viscera, the dark green are the stomach and intestine that should be scraped out and discarded, and the yellow-green and coral are the liver, or tomalley, and the roe, which are both delicious and can be left in.





Remove the claws, and crack them with the back side (not the sharp side) of the knife. I prefer to do this inside a plastic bag to minimize the mess.








To grill the lobster


Place the claws still encased in the cracked shell on the hotter part of the grates.





Salt and pepper the inside open half of the lobster and grill it 2-3 minutes





turn over the body and the claws and grill for another 4 minutes.





If the flame flares up, move the lobster to a cooler part of the grill, or move it until the flame calms down.


To bake or broil a lobster


Prepare in the same manner as above and, for broiling, place the lobster at least eight inches from the flame in a shallow fry or saute pan and begin with the cut side down for 3-4 minutes.





When the shell has turned bright red, turn and reapply butter and finish for another 3 minutes.





Be sure to check for doneness, as broiler temperatures vary. Use the same method in the oven at 425 degrees
1/4 pound butter,, melted


10 fresh basil leaves, rolled and sliced


4 1 1/2- pound lobsters








Salad:





3 strips bacon, julienned


6 tablespoons olive oil


1/4 pound Chanterelle mushrooms


salt and pepper, to taste


3 ears corn, kernels removed


1 red onion, diced


1 yellow pepper, finely julienne


1 red pepper, finely julienned


2 heads frisee, washed and dried


2 tablespoons wine vinegar


1 tablespoon chives, chopped





In a medium bowl, stir basil into melted butter. Boil lobster for about 4 minutes. To stop the cooking process, plunge the lobster into cold water for 1 minute and remove. Allow lobster to cool.





Bring grill to moderately high heat. Split each lobster in half. Extract lobster meat from claws. Brush meat with basil butter and put lobsters on grill, cut side down for 3 - 4 minutes. Turn over, and brush open side liberally with more butter. Continue grilling for 3 - 5 minutes with open side up, until shell becomes a brilliant red. Place claw meat and grill for 3 - 4 more minutes. Remove from grill.
Put in pot of boiling water, head in first (if you put the tail in first you risk being splashed) boil till the long feelers on the head pull off easily