Broiled Whole Lobster Recipe
- Yield: 1
- Servings: 1
- Prep Time: 10m
- Cook Time: 15m
- Ready In: 25m
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This information is per serving.
Broiled whole lobster recipe. Very easy and delicious whole lobster recipe. Ready in 15 minutes! As with other shellfish, it is very important that lobsters be fresh.
A fresh lobster will be active in the holding tank, the more active the better.
Avoid those that appear listless, which though probably safe to eat, may have been in the tank for several weeks; lobsters in captivity are not fed and their meat gradually shrinks away from the shell. When choosing a live lobster, pick it up near its head; its tail should curl under and it should feel heavy for its size.
Although smaller lobsters tend to be more popular, size is actually no indication of tenderness. A very large lobster can be just as tender and flavorful as a one-pounder. The spiny lobster, also known as crawfish, is usually sold in tail form. it can be purchased with or without its shell, fresh, frozen, and precooked.
Live spiny lobsters are extremely rare in the markets; frozen are more readily available, but, depending on freezing facilities and transportation, there is considerable variation in quality. Lobsterettes or Danish lobsters although not marketed in the United States in live form, generally do not suffer any quality loss. They can be purchased whole and in tail form, fresh and frozen.
To Prepare Whole Live Lobsters:
Boiling is the easiest method of cooking. Into large saucepan measure enough water to cover lobsters; add 1 tablespoon salt for each quart of water. Cover pot and bring water to a boil. Drop lobsters, head first, into the water. Return water to a boil, then allow about 10 minutes cooking time for one 1- pound (480 g) lobster and an additional 3 minutes for each additional 1-pound (480 g) lobster. As a “rule of thumb,” begin timing from the second boiling and cook lobster according to its weight.
Broiled Whole Lobster Recipe
- 1 small (1 pound) or 1/2 large(1 ¾ to 2¼ pounds) live lobster per serving
- 2 tablespoons butter or margarine
- lemon wedges for garnish
- sprig of parsley
Place lobster on back. Holding head, insert point of a sharp knife just under the mouth. Quickly bring the knife down the body. With both hands, crack the body of the lobster open, splitting it in half. Remove the dark vein from the tail. Leave light-greenish liver and dark roe. With a hammer or lobster cracker, crack a large part of each large claw.
Leave light-greenish liver and dark roe. With a hammer or lobster cracker, crack a large part of each large claw. Preheat broiler if manufacturer directs. Place lobster, cut side up, on the rack in broiling pan. Brush neat with melted butter. Broil 7 to 9 inches from heat source. Do not turn.
Brush occasionally with melted butter during cooking. Lobster is cooked when the shell is red,10-15 min. Place on plate. Garnish with lemon wedges and parsley sprigs. Serve with more butter.