Recipe for grilled lobster
Lobster rhymes with luxury, and when Danish lobster is in season in July and August, you should truly treat yourself to this divine dish. It’s expensive, but delightful!
A Danish lobster has white and firm meat, whereas a Canadian lobster is coarser and more fibrous. Therefore, Danish lobster is considered a great delicacy.
The act of killing the lobster might seem a bit intense for some if you haven’t done it before. A lobster contains a lot of nerve fibers, and since it is killed just before being cooked, it will take a while before the nerve fibers stop moving. However, it’s essential to know that if you use the proper method (see the description and video below), the lobster dies instantly and will not suffer.
See us working with lobster here:
Grilled Lobster
Ingredients
- 2 pcs. lobsters Danish lobster
- Oil neutral oil
- Spices salt and pepper
Instructions
- Start by killing your lobster. Insert a sharp knife into the cross on the lobster's head. It dies instantly from this treatment and will now feel nothing. The reason it continues to move is solely due to the many nerve fibers the lobster contains.
- Here, the lobster is killed and halved. The roe is scraped off the meat with a spoon. Brush the meat with a mixture of neutral oil, salt, and pepper.
- Grill the lobster first with the meat side down for 30 seconds. Then turn it over and grill the other side for about 4 minutes.