The most basic way to cook lobster is boiling. Grilling it gives it a new dimension of flavor -- and gives you something more interesting to cook on your outdoor grill than the usual hot dogs and hamburgers. May and June are great months for both lobsters and grilling, as the weather is getting warm and lobsters are over their dormant winter state. Since grilling is a dry cooking method, lobster can lose moisture; the best way to make sure it stays moist and succulent is to parboil it first.
Things You'll Need
- Lobsters, about 1-1/2 pounds each
- Ice water
- Sharp knife
- Melted butter
Boil the lobster for five minutes in a large pot of salted water. Use 2-1/2 quarts of water for each lobster and 2 tablespoons of salt per quart of water.
Remove the parboiled lobsters and place them in a large bowl of ice water. This process, called shocking, prevents the heat in the lobster from continuing to cook the meat, which will make it overcooked and tough.
Cut the lobster in half lengthwise with a sharp knife. It's easier to cut through the shell if you place the legs side of the lobster up. Scoop out the tomalley, or green innards, as well as any veins you see. Don't remove the meat from the shell yet.
Brush the cut sides of the lobster with melted butter. Place the lobster halves, meat side down, on a hot grill.
Cook the lobster for about five minutes on each side, brushing on more butter as necessary. The lobster is cooked when the meat turns opaque.
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