Broiled Lobster

Portions: 1

Portion size: 1 lobster

U.S.

Metric

Ingredients

1

1

Live lobster, 1-1V2 lb

(450-700 g)

1 tsp

5 mL

Finely chopped shallot

1 tbsp

15 g

Butter

1 oz

30 g

Dry bread crumbs

3 tbsp

45 mL

Chopped parsley

to taste

to taste

Salt

to taste

to taste

Pepper

as needed

as needed

Melted butter

Procedure

Split the lobster as shown in Figure 14.11. Remove and discard the stomach (just behind the eyes) and the vein that runs through the tail. The liver and coral may be left in or removed and added to the stuffing (step 3), as desired.

2. Sauté the shallot in the butter just until it starts to become tender.

3. Optional step: Chop the lobster coral and liver (tomalley) and add to the pan. Sauté just until firm, about 10-20 seconds.

4. Add the bread crumbs and brown them lightly in the butter. Remove from the heat.

5. Add the parsley. Season the crumbs with salt and pepper.

6. Place the lobster shell side down on a small sheet pan or in a shallow baking pan. Fill the body cavity with the crumb mixture. Do not put the crumbs over the tail meat.

7. Brush the tail well with melted butter.

8. Place a few of the legs on top of the stuffing. If the lobster was split by the first method, shown in Figure 14.11g, weight the end of the tail down to keep it from curling.

9. Place the lobster under the broiler at least 6 in. (15 cm) from the heat. Broil until the crumbs are well browned.

10. At this point, the lobster will probably not be completely cooked, unless it is very small and the broiler heat very low. Place the pan with the lobster in a hot oven to finish cooking.

2 floz as needed

60 mL as needed

Melted butter Lemon wedges

Per serving:

Calories, 760; Protein, 12 g; Fat, 71 g (82% cal.); Cholesterol, 210 mg; Carbohydrates, 22 g; Fiber, 1 g; Sodium, 1090 mg.

11. Remove the lobster from the heat and serve immediately with a small cup of melted butter and with lemon garnish.

Variation_

Broiled Rock Lobster Tail

Rock lobster is usually dry if broiled like lobster. A better method is to poach it in salted water (see pp. 482) until just cooked. Then split the tails, brush with butter, and run under the broiler for 1-2 minutes.

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