Let it be known that a perfect 10 can be achieved with the simplest of meals. Now, we’ve done this one before and have blogged it as well but you know, when something turns out this good, you just have to post another blog entry to rub it in.
Tonight, a slightly late Valentine’s meal (sorry Alex, you missed it!) Grilled lobster with COTC and feta salad. YUUUUM. The prep and the grilling time is so quick that you’ll be amazed at how easy this recipe is and hopefully, you’ll never pay premium bucks to have a lobster in a restaurant again! You can make this better than any restaurant if you’re using a hardwood charcoal grill, or even better, a Big Green Egg!
Here’s what you need:
1 cup ghee
2 x 1 1/2 pound East Coast lobster
Kosher salt
Freshly ground pepper
1 cup heavy cream
1 lemon, cut into wedges
Preparation includes the nasty business of whacking your lobster. Simply put, a sharp chef’s knife to the head pretty much does the trick. Don’t be fooled though, the little guys will twitch and squirm for a while and so if you’re a bit squeamish, get someone else to do your dirty work. Under NO circumstances should you use pre-whacked or frozen lobster…you’ve got to have these bad boys fresh from the tank. This time round, the lobbies had about 15 minutes from tank to grill and the flavour proved it all!
Split your lobster from the tip of the head to the tip of the tail but make sure you don’t cut through it. Baste each lobster with melted ghee and then season with Kosher salt and freshly ground pepper. Pour about a quarter cup of heavy cream and plonk the lobsters shell side down on the grill. The grill should be set at 500 degrees F as well as set for direct grilling.
Grill the lobsters for 8-10 minutes basting the meat with heavy cream every two minutes. Once done, remove the lobster, plate and devour. Heather stayed completely quiet during dinner tonight and that can only mean one thing… A PERFECT 10! Thanks baby, and Happy Valentines Day…albeit a bit late!
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Overall Heather Rating: 10/10