BRIAN IN THE KITCHEN brought to you by Stitsworth Meats
December 28 2009
Turn the lobster the other way and cut the tail in the same fashion as killing the lobster.
Along the center of the lobster are three kinds of viscera, the dark green are the stomach and intestine that should be scraped out and discarded, and the yellow-green and coral are the liver, or tomalley, and the roe, which are both delicious and can be left in.
Remove the claws, and crack them with the back side (not the sharp side) of the knife. I prefer to do this inside a plastic bag to minimize the mess.
Place the claws still encased in the cracked shell on the hotter part of the grates.
Salt and pepper the inside open half of the lobster and grill it 2-3 minutes
turn over the body and the claws and grill for another 4 minutes.
If the flame flares up, move the lobster to a cooler part of the grill, or move it until the flame calms down.
To bake or broil a lobster
Prepare in the same manner as above and, for broiling, place the lobster at least eight inches from the flame in a shallow fry or saute pan and begin with the cut side down for 3-4 minutes.
When the shell has turned bright red, turn and reapply butter and finish for another 3 minutes.
Be sure to check for doneness, as broiler temperatures vary. Use the same method in the oven at 425 degrees.