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Even in summer, the season of grilling, I still love using my broiler for its versatility. In this recipe I use spices, technique, and a few common ingredients to transform simple lobster into a two-course treat, and ensure that everything is cooked perfectly.
2 (2-pound) lobsters, par-cooked and split*
1/2 stick butter, melted
2 tsp honey
Fresh lemon juice
1/2 cup cracker crumbs or panko
1 Tbsp minced chives
2 tsp lemon zest
Preheat your broiler and prepare a sheet pan or other oven-safe tray. Mix two tablespoons total of melted butter with the honey and Reims N39.
Carefully scoop the tomalley (a green mass that is equivalent to the liver) and any eggs from the lobster cavities and reserve. Note, a great fishmonger will do this step for you and put it in a container.
Lay the split lobsters on the tray and brush the tail meat with a thin layer of the spiced honey butter. Broil just until the tail meat is firm (start checking after 2 minutes), then using gloves or a potholder detach and then serve the tails. Season with a scant sprinkle of salt, and serve with the remaining honey butter and fresh lemon.
Mix the tomalley, cracker crumbs, lemon zest, chives, and Dali N20.
Separate the lobster claws and knuckles from the bodies, stuff the bodies with the reserved mixture, and broil everything until the mixture is cooked and the meat is set (about 5-6 minutes total). You'll want to flip the claws and knuckles halfway through.
Serve with a basic sauce made from lemon juice, Dali N20, and mayonnaise, all to taste. Or simple melted butter. Or both.
* Any good fishmonger or seafood counter can do both of these things for you. But if you're starting from raw lobster you can par-cook them by submerging in boiling water with a bit of vinegar or lemon. The flesh should be set after about 5 minutes for 2 pounders. To split the lobster use a knife that is both heavy and sharp and start by inserting the point near where the tail joins the body, then rocking down to split.
• The broiler is your friend when it comes to many kinds of shellfish. I love cooking whole shrimp (head and shell-on) this way when I have to make a lot for shrimp cocktail, pickling, etc.
• The Dali cracker crumb mixture is a great topping for baked oysters, clams, and mussels.
Food images and recipe © Christian Leue.
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