how to broil lobster

How to Broil Lobster

• Broiling cooks the lobster quickly and browns the meat a little, which plain boiling doesn't.

Instructions

Things You'll Need:

• Lobsters

• Melted Butter

• Chef's Knives

• Chef's Knives

Step 1

• Preheat the broiler. If your lobsters are more than 1 pound and you have two ovens, preheat the other oven to 350 degrees F.

Step 2

• Kill a live lobster quickly by piercing the head with a sharp knife in one fast motion.

Step 3

• Cut through the center of the lobster to split it in half. Use a sharp knife and keep your hands out of the way.

Step 4

• Crack the back shell by spreading the lobster open with your hands.

Step 5

• Pull out and throw away the stomach, a little sac located behind the eyes. If desired, pull out the liver.

Step 6

• Crack the claws by hitting them firmly and sharply with a kitchen mallet or with the back of a heavy knife. Leave the cracked claws intact during cooking.

Step 7

• Put the lobster in a small pan, cut sides up.

Step 8

• Drizzle melted butter onto the tail. Use clarified butter if possible (it's less likely to burn).

Step 9

• Place the lobster under the broiler, making sure it is at least 6 inches from the heat source.

Step 10

• Cook until the surface of the lobster turns a pleasant golden color. Don't overcook it at this stage or the meat will become tough.

Step 11

• Remove the lobster and check to see if it has cooked through. Small lobsters (less than 1 pound) can cook all the way under the broiler. Larger lobsters will need to go into the oven to finish cooking. Check to make sure (see Tips).

Step 12

• Serve as soon as the lobster is done.

 RELATED ARTICLES

A. Bake Lobster

• Bake a lobster in your oven at home in minutes. Making a lobster at home costs much less then a fancy dinner at a seafood restaurant, plus you can add any flavor seafood stuffing to the lobster or even sprinkle it with your own favorite herbs and spices.

Instructions

Things You'll Need:

• 1 large lifeless lobster 1 cup seafood stuffing 1/4 cup melted butter 2 tablespoons chopped parsley Baking sheet

Step 1

• Preheat the oven to 450 degrees Fahrenheit.

Step 2

• Split the lobster in half by turning it onto its back and cutting in half lengthwise with a sharp knife.

Step 3

• Remove the brain, organs and coral from the inside of the lobster and rinse it clean with cold water.

Step 4

• Fill the body cavity of the lobster with any seafood stuffing of your choice and then lay the lobster on a baking sheet with the shell side down.

Step 5

• Mix together the melted butter and chopped parsley. Brush the butter mixture onto the lobster.

Step 6

• Place the lobster into the oven and cook for 25 minutes.

B. Saute Lobster 

Saute Lobster

• 3 Lobsters - cooked, shelled and cut in small pieces (or 1 can frozen lobster)

• 1 Large Onion Chopped

• 2 - 3 Tablespoons Butter or Margarine

• 1 Cup Milk or Cream

• Pepper to Taste

In fry pan, melt butter, add onion and cook until softened. Add lobster and saute over medium heat stirring until heated. Stir in milk and heat until just bubbly. This may be thickened with flour if desired (add to cold milk). Serve over boiled new PEI potatoes or dish into bowls and enjoy with fresh homemade bread or biscuits. Ingredients can be added in any quantity according to your taste.

C. Broil Live Lobster 

Preparing a Live Lobster for Broiling

Lobsters are quickly and painlessly killed by inserting a sharp knife in the underside where the tail and body meet. Always wait until the last minute to kill the lobsters; otherwise they will lose a lot of the natural juices and flavor. Our advice is that you move quickly but carefully as you prepare your lobsters for broiling. It is a very good idea to have some rubber kitchen gloves on hand when you prepare the lobsters to protect your hands from the spiny parts of the lobster shell.

• Place the lobster on its stomach on a cutting board and while firmly holding its body use a cleaver or a heavy French knife to remove the claws and legs. The lobster will instinctively curl its tail when you remove its claws.

• Next, place the lobster on its back and firmly grasp the tail. Insert a very sharp boning knife into the abdomen where it meets the tail and draw the knife towards the tail.

• Next, reverse the procedure, this time holding the lobster by the body while drawing the knife from the cut in the abdomen along the tail. Take special care not to cut through the shell along the back of the lobster.

• The next step is to split the lobster. With the lobster on its back, press down with the fingers and thumbs along each side of the lobster until the shell cracks open, exposing the interior of the tail and the body cavity. All of the lobster is edible except for the stomach, which is the hard sac near the head and the intestinal vein. Remove and discard these parts.

• The greenish liver or tomalley and the coral are edible and can be prepared in a stuffing or left in the lobster during cooking. In all of our broiled lobster recipes we will remove and discard everything in the body cavity. The reason we don’t use the tomalley or coral is that the tomalley can be bitter at certain times of the year and most people today just do not find the coral to be as appetizing as past generations have.

• We suggest that the lobster be thoroughly washed under cold running water before proceeding with a recipe. The claws may be boiled or steamed and shelled to provide lobster meat for stuffing or they may be broiled with the lobster and served as a garnish.

D. Broil Crab

The type of crab you are using will determine which part of the crustacean you will cook. Only the claws of the southern Atlantic stone crab are sold for food, while just the legs and claws of the spider crab and the Alaskan king crab are used. The claw and body meat is used from the Atlantic blue and Pacific Dungeness crab. The entire soft-shell blue crab is edible, including its shell. No matter what part of the crab you will be eating, broiling is an easy and flavorful way to cook the meat.

Instructions

Things You'll Need:

• Crab meat

• Baking dish

• Melted butter

Step 1

• Spread one layer of crab meat in the baking dish.

Step 2

• Pour 1/2 cup melted butter over the crab meat. Use about 1/2 cup of melted butter for each baking dish of crab meat. Add more butter to cover all of the crab if you are using an extra-large baking dish.

Step 3

• Stir the meat so that all pieces are covered in butter yet are still in one layer along the bottom of the dish.

Step 4

• Place the dish under the broiler and broil for about three minutes or until the crab is cooked and lightly golden brown.

Tips And Warnings

• Add your favorite herbs to the butter for more flavor.

E. Broil Shrimp

Delicious meals using shrimp need not take hours to prepare. Broiled shrimp can be fully prepared in less than an hour, saving time to actually enjoy your meal.

Instructions

Things You'll Need:

• 2 pounds large, fresh shrimp, shelled and deveined.

• 1 stick melted butter (8 tablespoons), melted.

• 1 tbsp. chopped scallion.

• 3 cloves minced garlic.

• 1 1/2 tbsp. lemon juice.

• Black pepper.

• 1/4 cup fresh chopped parsley.

• 1/2 cup olive oil.

Step 1

• Combine all ingredients (except shrimp and pepper) into a large shallow dish.

Step 2

• Rinse shrimp. Drain on paper towel.

Step 3

• Add shrimp into your shallow bowl with other ingredients. Toss the shrimp to evenly coat.

Step 4

• Cover bowl and put in refrigerator to marinate for at least 30 minutes, stirring occasionally.

Step 5

• Preheat broiler before removing shrimp.

Step 6

• Put shrimp on broiler pan. Broil shrimp 4 inches from the heat source for at least 3 to 4 minutes.

Step 7

• Turn shrimp and broil for another 3 minutes, or until done. Top with black pepper. Now you can add to rice, pasta, or any other dish that shrimp goes well with.

Tips And Warnings

• For spicy shrimp, add a little of your favorite hot sauce to the marinade.

F.  Boil Lobster

Boiling is a common and easy way of preparing lobster - although many people prefer it steamed (see User's Tips). You can eat the lobster by itself - it's simple and elegant with some melted butter - or use the meat in recipes such as crepes, salads or risotto.

Instructions

Things You'll Need:

•  lobsters

• salt

• fresh lemon juice(3-4 lemons)

• Groceries

• Covered Stockpots

• Juicers

• Nutcrackers

• Paring Knives

• Tongs

• Paper Towels

• Paper Towels

• Mallets

• Paper towels

Step 1

• Fill a large stockpot with enough water to cover the lobsters, and bring to a boil over high heat.

Step 2

• Salt the water lightly and add lemon juice.

Step 3

• Put live lobsters headfirst into the boiling water. If you choose to kill them quickly before boiling, do this now (see Tips).

Step 4

• Allow the water to boil again, and then turn the heat down to medium.

Step 5

• Cover the pot and cook 5 minutes for the first pound and an additional 3 minutes for each additional pound. Like all shellfish, lobsters overcook almost instantly, so remove them from the water as soon as they're done.

Step 6

• Remove the lobsters from the water and drain them on paper towels.

Step 7

• To prepare the lobsters for the table, twist off each large claw, leaving the claw joints intact (there's a lot of meat in the joints). Crack the claw shell with a nutcracker or mallet.

Step 8

• Hold the body of the cooked lobster with a clean kitchen towel (it should still be hot) and twist off the tails with your hands. Remove the tail meat by separating and removing the tail shell with your fingers.

Tips And Warnings

•        Many people feel it's more humane to kill the lobsters quickly just before boiling them. To do this, place the tip of a sharp knife on top of the lobster's head where the lines in the shell form a T. Bring the knife down with a quick cutting motion.

•       At the fishmonger, select the liveliest lobster. Pick it up and feel how heavy it is. Make sure the tail curls under and the shell is not damaged. Make sure the claws are secured with bands.

•       Lobsters overcook very quickly. For a slightly more involved cooking method that ensures tender lobsters, pour boiling water over them and let them steep for just 3 minutes. Remove the meat from the shells while still warm; then, when ready to eat, reheat the meat gently in melted butter to finish cooking it.

•       Lobsters make a high-pitched sound when they are boiled. Although it sounds like they are crying, it is actually the result of gases being released under their shells.

•       The lobster shells become red while they are being cooked.

•       Use caution when handling live lobsters and when removing lobsters from boiling water.