how to grill lobster

how to grill lobster

• Boiling is one of the simplest ways to cook a lobster, and is probably best for the squeamish that don't wish to cut up a live lobster with a knife. Some say that you can 'hypnotize' a lobster by rubbing the top of its head or its abdomen, thereby pacifying it before boiling. The theory is that the adrenaline produced by a frightened lobster adversely affects the texture and flavor of the meat. I have never seen or tasted any evidence of this, but if you want to cover all possible bases, go ahead and hypnotize your lobster. It is important to select a pot big enough to hold enough water to cover the lobsters completely. Bring the water to a rolling boil and add 1 tablespoon salt per quart of water. Put the lobsters in claws first and begin timing from the moment the water comes back to a boil.

• To steam lobsters, cook them, covered, in a steamer basket above boiling water. They will need 1 to 2 minutes less, as the steam is hotter than boiling water.

• For 1 pound: 5 minutes

1. 1 1/8 pounds: 6 minutes
2. 1 1/4 pounds: 8 minutes
3. 1 1/2 to 2 pounds: 8 to 10 minutes
4. more than 2 pounds : 12 minutes 

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A. Grill Shrimp

Instructions on How to Grill Shrimp

People are usually apprehensive while grilling fish or meat, thinking that it may get burnt. Follow these tips on how to grill shrimp and you will get a perfectly cooked shrimp

• Use any type of grill like a charcoal grill or gas grill to cook your shrimp. Before cooking, remember to preheat the grill. You can also use some cooking tips for gas grilling.

• If you are using a charcoal grill, ensure that the coals are red hot. While using a gas grill, make sure that it is preheated at 300 °C.

• Grill the shrimp for about 5 minutes over medium heat. Cover the grill, if it is a gas grill. Never overcook the shrimp, as the flesh may turn hard and rubbery.

• When the shrimp is cooked, it will turn golden brown. If you want to check whether the shrimp is ready, poke it with a toothpick. If the toothpick pierces the flesh without any effort, then your shrimp is done. Otherwise, let it cook for a couple of minutes more.

When you use a wooden skewer, always soak it in water before keeping it on the grill as a dry skewer can catch fire. If you don't have a barbecue or a charcoal grill at home, you can always use a grilling pan for grilling shrimp.

B. How to Grill Clams

The boys had a grand time clamming when we took a summer vacation to Cedar Island, North Carolina (on the outer banks). Gathering clams was really simple. The boys simply went out in the water and felt around with their toes. When they felt a shell, they’d dip under and pull up a clam. By the time they were done, we had a whole mess of clams.

I, of course, fired up the grill to steam grill the bounty. Grilling seafood is super easy and super quick. I’m surprised more folks don’t do seafood on the grill. I think, perhaps, a lot of people just don’t know exactly how to do seafood.

Here is a simple way to make grill steamed clams:

Clams on the Grill

•     A mess of clams (3 dozen or so)

•     ¼ pound of cornmeal

•     1 TBS lemon juice (fresh squeezed or in the squirt bottle)

•     ½ tsp seasoning salt

•     ½ cup melted butter or margarine

Directions:

• Put the clams in a large baking dish or large pan that is not too deep. A bucket is also fine.Add cold water to cover clams in the pan and sprinkle with cornmeal. The cornmeal gets absorbed into the clams and washes out the sand and grit. This is less of an issue with clams dug up by hand. They are less likely to open up and get sand if they're gathered one by one like my boys enjoy.

• Let clams sit in the water for around 4 hours. Hand gathered clams are usually fine with less time - like a half hour or hour.

• Pour water off clams and wash well. You can use a hose and run water over them or put them in the sink and run water.

• Place clams directly on the grill gates over hot coals or high heat and let steam for around 10 minutes or until the shells pop open. To speed things up, you can place a wet dishcloth or burlap over the clams. Just be sure to watch close. If the material dries out, the cloth could scorch or even catch on fire.

• While the clams are steaming, melt the butter and add seasoning salt and lemon juice.

Serve the clams around to everyone and put the bowl of lemon butter on the table to dip over the fresh steamed clams.

That’s all it takes to roast clams on a grill. As I mentioned, it’s very easy. It’s fun. The grilled clams are delicious too.After we enjoyed grilled clams, I made a Southern Clam Chowder. It doesn't taste as clam-y as most clam chowders, because the boys weren't all that keen on the taste of clams.

C. How to Grill Whole Lobster

Tired of cooking the same old burgers, hot dogs and chicken on the barbecue? Grilled lobster is a treat! If you are searching for a grilled lobster recipe, here are the basics of how to grill lobsters. Lobsters cooked on the grill have a wonderful smoky flavor, and they are easier to eat than traditional boiled whole lobsters.

Time Required: 30 minutes
Here's How:

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

•   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.

•    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.

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

•    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.

•    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.

•   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.

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

Tips:

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

•    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.

•    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.

•   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:

•     Lobsters

•   Lobster Pot

•    Grill

•    Butter or Oil

•    Salt and Pepper

•   Lemon

•    Tongs

D. Grill Live Lobster

Live Lobster

•     Invariably, lobster quality is higher if it's alive at purchase and cooked the same day. Many markets and grocery stores have live lobsters available, or there are mail-order businesses that will ship live lobster to your door.

•     Any live lobster should be active in the tank, and curl its tail when lifted out of the water.

•     Once home, cook as soon as possible, or refrigerate, covered with a damp towel. Don't keep them in water or cover with ice; you don't want them to drown.

Freshly Cooked

•    Many fishmongers sell freshly cooked whole lobster. This is a great way to get the lobster if you don't have the time or inclinations to buy live.

•     Make sure the lobster is freshly cooked. If left in the shell for too long, the quality of the meat can degrade.

Frozen Tails

•  Frozen tails are good choices for quick, fresh lobster.

•     Available in a variety of sizes, these are perfect for throwing on the grill, or chopping into a sauté.

•     Due to the freezing process, these won't be quite as good as whole lobster, but they can certainly be worth the convenience.

Canned Lobster

•     Not recommended

•     Boiled Lobster

•      Lobster Cocktail with Continental Sauce

•     Cantonese Style Lobster

Boiling, Steaming, Broiling

• Though classically cooked by boiling, there are other ways to cook lobster.

Boiling

•     Use two quarts of water for every pound of lobster.

•     Use enough salt to approximate seawater--about one tablespoon for every quart of water.

•   Put lobsters in the boiling water; when it returns to a boil, time for eight minutes. It will continue cooking in the shell, so when in doubt, removing early is better than overcooking.

Steaming

•     Use a couple of inches of salted water in a large pot, and cook according to the directions for boiling.

•   Dry flavorings, such as chili powder or Old Bay™ seasoning can be added to the lobster as it steams.

Broiling and Grilling

•    After preparing the lobster for grilling (see sidebar), split it down the middle with a heavy chef's knife.

•    Use basting sauces, herbs, and spices for extra flavor when grilling or broiling.

•   Cook for ten minutes on a hot grill. The shell will turn a charred red as it cooks; if it still seems underdone, tent the lobster with foil to allow it to fully cook off the direct heat.
• Grilled Rock Lobster Tails
• Broiled Lobster Tails

Preparation

Cooking live lobster takes some preparation:

•   Keep the rubber bands on the claws if you are boiling or steaming. The bands will survive the cooking, and keep the lobsters from getting a hold of each other or, more importantly, you.

•     As steam escapes the shells, it creates noise. This is the infamous "scream" heard when boiling lobster. You can kill the lobsters with a knife before boiling or steaming, if you prefer.

•    Preparing for the grill involves killing the lobster first. They can either be boiled for 2 minutes, or you can use a knife. Take a sharp, heavy knife, place in the horizontal groove at the head, and cut with quick, downward force. This will sever the "spinal" chord, killing the lobster humanely.

Get Cracking

There is simply no dainty way to crack and eat whole lobster, but it might be possible to avoid an immediate trip to the dry-cleaners.

•    Pre-crack lobster for guests. Cut lengthwise through the underside of the tail with scissors. Don't cut the meat, just the shell underneath. Also, crack the claws ahead of time, just to save some of the pounding at the table.

•    Bibs. They might seem silly, but they more than make up for themselves when the lobsters start cracking.

E. Grill Spiny Lobster

Preparation For the Grilled Spiny Lobsters:

• Bring a large pot of heavily salted water to boil. Place the lobsters in the boiling water for 3 minutes, remove and place on a sheet pan to cool to room temperature. Once cool, split the lobsters in half with a knife and clean out the headspace. Refrigerate until ready to grill.

• Combine the oil and ginger in a pot and bring just to a simmer. Remove from the heat and let stand until cool. Refrigerate. This can be made days in advance.

For the Vegetables:

• Preheat oven to 375 degrees. With a knife remove the stem end of the pearl onions. Toss with the olive oil and place on a sheet pan, then place in the oven for 8-10 minutes or until slightly soft. Remove, cool and slip off the outer peel and reserve. When ready to serve, heat the carrots and onions in the butter and 2 T water. When hot, add the peas and heat just until tender. Season with salt and fresh white pepper.

For the Sauces:

• Combine the sliced carrots and chicken stock in a pot and bring to a simmer over medium heat. Simmer until carrots are completely soft. Puree in a blender and pass through a fine meshed sieve. Reserve. For the lobster sauce, bring the lobster stock to a simmer, add the cream and reduce to sauce like consistency. Reserve. When ready to serve, heat both sauces to a simmer in separate saucepots. Add the butter and emulsify using an emersion blender.

To Serve:

• Preheat the grill. Remove the lobsters from the refrigerator, season well and brush with the ginger oil. Place on the grill meat side down and grill 3-4 minutes turning once. Turn the lobsters over and baste again with the ginger oil. Continue to grill them shell side down until cooked but still slightly opaque in the center 2-3 minutes. Remove from the grill and set aside to rest while you plate the vegetables.

• In the center of each plate divide the vegetable mixture. Remove the lobster tail meat from the shell and place on top of the vegetables. Spoon the sauces around the lobsters and serve.

Notes:

• Our Grilled Spiny Lobster season runs from the beginning of October through March. I find they have better flavor and texture than the Hawaiian and Caribbean lobsters I have had. For a more rustic presentation, serve the lobsters in the shell, that way you can also suck out the leg meat.

Ingredients For the Grilled Spiny Lobster:

• 6 ea. Fresh Pacific Spiny Lobsters,

• 1 1/4 - 1 1/2 pounds each

• 1 c Olive oil

• 1/2 c Minced ginger

• Salt - Fresh White pepper

For the Vegetables

• 1 c Fresh peas, cleaned

• 12 ea. Baby carrots, peeled and blanched

• 18 ea. Pearl onions

• 2 T Olive oil

• 2 T Unsalted butter

For the Sauces

• 1 ea. Carrot, peeled and sliced thin

• 2 c Chicken stock

• 2 T Cold unsalted butter

• 1 c Lobster Stock

• 1/4 c Heavy cream

• 2 T Cold unsalted butter

F. Grill Crab

• Use Dungeness, snow crab clusters, or dressed blue crabs in this recipe.

• A very hot fire guarantees that the crabs will cook quickly. Put a stick of butter in an ovenproof dish right on the grill so you'll have melted butter for dipping.

• 12 sprigs fresh thyme

• 2 cups olive oil

• 3 cloves garlic, crushed

• 5 pounds crab in the shell

• 1/2 cup (1 stick) butter Blue Crab

Crab Crackers

•          Chop 6 sprigs of the thyme. Combine the olive oil, chopped thyme, and garlic in a large bowl. Add the crabs to the bowl and rub the olive oil mixture into the shells and meat. Stick the remaining sprigs of thyme into the crabs. Put the butter in a heatproof pan and set on a hot grill to melt. Add the crabs to the grill and cook 4 to 5 minutes, basting with the melted butter, until their shells turn red. Lower the grill temperature to medium-low, turn the crabs over, and baste again with the butter. Close the grill lid and cook 2 to 3 minutes or until the shells are slightly charred. Serve with mallets, cocktail forks, and crackers to get the meat from the shell. Use the remaining melted butter as a dipping sauce.