How to Cook Lobster on a Charcoal Grill
The Lobster Question
Many people think that because lobster can be so expensive that it must be hard to prepare, or a risky meat option. However, this is simply untrue - and possibly something that fine dining restaurants try to perpetuate for repeat sales of their higher priced dishes. Here you will find out just how easy it is to prepare lobster. So easy, that you may never spend 40 dollars for that fine dining lobster again!
The Hard Lobster Question
The main problem with lobster is that it tastes the best when it is freshest. To best prepare a lobster, you should buy a live one and kill it humanely - however a lot of people have a problem with doing that. Depending on where you live, you can sometimes get fresh lobster from the store and have them kill and cut it for you. The final option is getting frozen lobster tail. While this has the least volume of taste it is still delicious.
How to Humanely Dispatch a Lobster
There are three ways that you can humanely kill your lobster. First, there is with a knife and carefully and quickly slicking through its brain. For the less direct approach, you can put the lobster in the freezer for about an hour before cooking to put it to sleep before putting it in boiling water.
For grilling purposes you only boil the lobster for about 5 minutes so you don't actually cook it.
There are a few things that you should keep in mind when cooking on the grill. First you want to think about what kind of charcoal you use, as it adds different flavors. Thinking about your charcoal can help you have a better end result. In my opinion, the more natural the charcoal the better - and you can make some yourself by burning different kinds of wood first.
Another important thing to remember is that you want the grill as clean as possible before you start cooking, not only for flavor purposes but so that your food doesn't stick. Lobster is a delicate food and can stick easily, so you don't want to let it stick. Clean as best as possible for best results!
Cooking Lobster On The Grill
With the correct positioning and basting, grilled lobster can be one of the most delicious dishes ever.
Depending on what parts of the lobster you are cooking, you want to have them positioned on different parts of the grill. The center is the hottest part, and the farther away you get the cooler it gets. You want to position the claws in the center, then the midsection with legs, and then the tails be the farthest out (but still as close to the center as possible.
You want to begin with the meat side down, and check the meat often so you know you are not overcooking it. After one to two minutes on a medium high heat (to get those nice grill bars) you want to baste your lobster. This is best done with a clarified butter mixed with a pinch of salt, pepper, and parsley.
After basting you will want to turn over and cook on the shell side for 4-5 minutes or until done. You know when it is done because the shells are a bright red, and the thickest part of the meat is opaque. Take it off the grill and serve to friends and family. Or, do what I do and run off with it to enjoy alone where I cannot be interrupted.
There are lots of other things that you can grill with lobster to make the perfect meal. For instance, adding steak to the grill will make fast friends with anyone that you serve. Of course, there is nothing wrong with sitting alone and having the time of your life. Try grilling vegetables, shrimp, large scallops, or anything else that fits on the grill.