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Epicurious

Grilled or Broiled Lobster

Boiling or steaming lobster is the simplest cooking method, and it may seem like the best when you consider that plopping a lobster into a pot of boiling water is also the easiest way to kill it. Fortunately, there is a way to “parboil” lobster to kill it that will then allow you to grill or broil it without overcooking. The technique outlined here is easy, foolproof, and perhaps even humane. Make sure you boil plenty of water for the first step. You want to cook the lobsters barely but quickly. And have an ice-water bath ready to stop the cooking.

Recipe information

  • Yield

    makes 4 servings

Ingredients

Salt and freshly ground black pepper
Four 1 1/4- to 1 1/2-pound live lobsters
3/4 cup melted butter, Mayonnaise (page 305), or Basic Vinaigrette (page 304)

Preparation

  1. Step 1

    Start a grill if you’re using one. Bring a large pot of water to a boil and salt it. Plunge the lobsters into the water (one or two at a time if necessary) and cook just until they turn red, about 2 minutes. Remove the lobsters and plunge them into an ice-water bath to stop the cooking. (You can do this several hours in advance and refrigerate the lobsters until you’re ready to proceed.) Split the tails down the middle of their soft sides so they will lie flat.

    Step 2

    Preheat the broiler if you’re using it. With either broiler or grill, adjust the rack so that there will be about 3 inches between the lobsters and the heat source. Broil or grill the lobsters with their flesh side facing the heat until they are hot and their shells just begin to char, about 10 minutes. Sprinkle with salt and pepper and serve hot, warm, at room temperature, or cold, with the melted butter, mayonnaise, or a basic vinaigrette.

From Mark Bittman's Quick and Easy Recipes From the New York Times by Mark Bittman Copyright (c) 2007 by Mark Bittman Published by Broadway Books. Mark Bittman is the author of the blockbuster Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
TagsAmericanNew EnglandLobsterShellfishSeafoodMainDinnerNut FreeGluten Free5 Ingredients or FewerGrillingBroilCookbooks
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