GRILLED OR BROILED LOBSTER
2 servings
If desired, freeze the lobsters for 2 hours to sedate them before cooking.
Prepare a medium-hot grill fire, or preheat the broiler. Have ready:
- Two 1½-pound live lobsters
Kill them by cutting through the head as directed. Turn the lobsters over and cut through the flesh of each one from head to tail, leaving the top shell intact, and pry the shells open so the lobsters lie flat like open books. Remove and discard the head sacs and tail veins. If broiling the lobsters, you may prepare a stuffing by removing both coral, if present, and tomalley and mixing them together with:
- (2 tablespoons fresh bread crumbs)
- (2 teaspoons lemon juice or dry sherry)
Stuff it into the cavities. Brush the exposed lobster meat (and the stuffing, if using) with:
- Melted butter or olive oil
Season to taste with:
- Salt and black pepper
If grilling or broiling unstuffed, place shell side down over indirect heat on the grill or shell side up on a baking sheet under the broiler and cook about 10 minutes. If broiling stuffed, place shell side down on a baking sheet and broil about 10 minutes. Serve with:
- Lemon wedges
- Melted butter