Grilled Lobster How To
February 6, 2011
The countdown to Valentine’s Day is on! What’s that you say? You forgot to make dinner reservations? No worries, we’ve got you covered!
In my house, nothing says I love you more than a perfectly cooked lobster (that and actually saying “I love you”). But why limit yourself to the same old boiled-til-it’s-done crustacean when you enhance it with that rich smoky flavor only a grill can provide?
Now when grilling lobsters, I usually lean on my go-to tool for creating perfectly cooked seafood – the wood plank. Sure, we’ve all had or heard of cedar planked salmon, but the quick infusion of smoke and protection from the direct flames these planks provide works with everything from mussels to scallops and more. And if you do some digging, you’ll find that planks aren’t simply limited to cedar…name your wood of choice and someone out there can probably provide them (untreated wood only, folks). So with the basics out of the way, let’s get grilling!
1 lobster, approximately 2 pounds
Large pot of salted water
3 tbsp butter, melted
1 wood plank, soaked at least one hour
Although lobsters can be grilled whole, I find that I can build a better flavor profile by splitting them and grilling meat side up. Select the lobster of your choice from your local seafood provider, boil in a pot of salted water for approximately five minutes to kill the lobster. Remove and split down the bottom of the lobster so that the tail meat is exposed and claws remain intact. Brush meat generously with melted butter.
Place presoaked wood plank on medium hot grill until plank is slightly smoking, (approximately 8-10 minutes). Lay lobster on to the plank split side up and allow to cook until lobster meat is opaque (approximately 12-15 minutes), basting periodically with butter. Remove and allow to rest. Finish by splitting the claws (a sharp hack with the back of a chef’s knife usually does the trick), plating and drizzling all over with any remaining butter. Dig in!
Clint Cantwell, Guest Editor