Updated: Jul 2, 2020
Once again Heather and I decided to stick to tradition and grill up a few lobsters for Valentine’s Day. I love going out for dinner but not on that night. Why pay stupid prices on that night especially when you can create something even more special at home.
We try to do this every year and well, this year was no exception. The lobsters (4×450 g) were sourced from Kranji, which if you live in Singapore, you’ll know that seems like another planet. The benefit is, you’re getting wholesale prices for the freshest seafood. In fact, this place is so good that we ended up meeting our favourite hawker stall proprietor Terrence. He buys his seafood at the same place… now we know it’s good.
A side note, if you’re ever in Singapore, you MUST visit our pal Terrence. He runs a place call New Gillman’s Seafood. It’s practically the best local cuisine you’ll get on the island and a fraction of the cost. Tell him Roman & Heather sent you!
Anyway, back to the lobster. Here’s how simple this is:
Put them in a freezer for about an hour or two to help lull them into a sense of safety and comfort.
Dispatch them but using a sharp knife. Get between the eyes and bring it straight down. It’s the quickest and kindest way to help them meet their maker.
Cut down the belly side from tip to tail. Wash out the end-trails and then put a metal skewer from the tip of the tail upwards towards the head. The keeps the lobster from curling up into a ball once you’ve got them on the grill.
Make up a simple sauce of heavy cream and melted butter and then season the inside of the lobster with a good helping of Kosher salt and black pepper.
Preheat your Kamado to 450-500 F (232-260C). Lay down your lobsters on their backs and cook them for about 10-15 minutes. The meat should be flaky and not translucent. Baste the lobsters with the cream and butter throughout the grilling.
When ready, pair up your lobster with anything you fancy but make sure you have a bottle of Champagne to celebrate the one you love.