Grilled lobster

Grilled lobster

By
From
The Beef Club
Serves
4
Prep
20 mins
Cooking time
10 mins
Photographer
Marie-Pierre Morel

Ingredients

Quantity Ingredient
2 breton lobsters
100ml olive oil
salt
A pinch espelette pepper
100ml absinthe

Method

  1. Separate the claws from the bodies of the lobster by making a quarter turn to release them.
  2. Bring 2 large saucepans of salted water to the boil.
  3. Cook the claws for 3 minutes and the bodies for 2 minutes. Cool in iced water.
  4. Cut the lobster bodies in half lengthways with a knife, remove the creamy parts, coral and intestines.
  5. Crack open the claws and segments (with a hammer or nutcracker), then place the split claws, with the meat exposed, in the heads.
  6. Drizzle the lobsters-halves with a little olive oil and sprinkle with Espelette pepper and salt.
  7. Put under a very hot grill or on the barbecue for 5–6 minutes. The lobsters must be cooked by a very high heat source because they must cook quickly so as not to dry out.
  8. To serve, heat the absinthe in a small saucepan, set light to it and pour it over the lobsters. The half-lobsters can be served as surf and turf alongside pieces of meat.
Tags:
Steak
Olivier
Bon
Beef
Club
France
French
Steakhouse
Romée
Romee
Goriainoff
Pierre-Charles
Pierre
Charles
Cros
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