Grilling is the best way to bring out those flavors in shellfish, so they say. significantly, reaping it’s greatest benefits is accomplished by cooking it right, where it should never reach that rubbery texture. instead, the meat should have an opaque color, soft yet firm. it is also best served at once just off from the grill or at least while warm. we have cooked LOBSTERS a number of times the good ‘ol fashion way, either steamed or boiled. delicious? yes! but never as good as this last time when i twitched a little bit to a more fancy way of preparing these crustaceans.
as this proved to be a first for me, i had to google on the correct process of grilling lobsters. and as always, i do not totally follow one specific recipe. instead i mix and match whatever i have gathered. and this was the result…
HOW-TO
instead of grilling right off, i still went through the boiling process just as how i used to do it. dunked in lotsa water with a sprinkling of salt and sugar and a few slices of lemon until the shell has turned orangey-red, one at a time.
next step was cutting it in half [i let M do that for me]. then i removed the sack from the lobsters head as well as the veins running through to the lobsters tail.
slathered liberally with melted butter, salt and pepper then broiled or grilled cut side first for about 3 minutes until the SHELL has turned bright red. another butter action, before i finally turned and grilled the shell side for about 4-8 minutes more.
served and devoured with lemon-butter-fish-sauce. oh so divine!!! and the smell? insanely appetizing!
is a weekly thematic FOOD PHOTOGRAPHY meme, Pinoy style!
na may temang…TANGHALIAN.
