For the most part all lobsters are the same, but they are not created equal. Some lobsters don’t even have claws, but for the most part Lobsters come in two classes; warm water and cold water. Warm water being from places like California, Australian and the Caribbean. While cold water being from places like North Eastern United States and Canada; better known as Maine Lobster. Yes I know Maine is not a part of Canada, but the same type of Lobster grows in the same area and that particular Lobster has come to be known as Maine Lobster. Now depending on the area in which you grew up, or where you first ate Lobster will usually determine which Lobster you prefer. Warm water Lobsters are bigger and tend to be a little tougher. Cold water Lobsters are a little smaller and tend to shrink up more when cooked. Warm water Lobsters have a meater, juicer flavor which is almost buttery. They are luscious and full flavor. While the cold ones seem to be a little sweeter.
Again though, there is no right or wrong just simply better and best which directly goes along with one’s preference. Which ever Lobster that is chosen just ensure to show it the proper attention. Contrary to popular belief, Lobster does not always have to be boiled. In fact, some of the best Lobster is grilled. Yes, boiled Lobster is a little more full-proof; however, cooking Lobster out of the shell and outside of a pot of boiling water allows you to introduce other flavors. When cooking Lobster outside of boiling water, remember to still emphasize the natural flavor of the Lobster.
In today’s world Lobster is pretty prevalent outside of a restaurant. When shopping for Lobster, look for size and look on the label for region of origin. The region of origin will tell you if the Lobster is cold water or warm water and chances are the Lobster will be frozen when purchased. Currently, Lobster prices are pretty reasonable with the recent glut (the glut referring to an abundance of Lobster from the warmer then usual water).
- 2 each warm water Lobsters
- 1 tbsp butter
1. safely thaw lobsters. using a pair of scissors cut the top of the shell open.
2. laying the lobster on its side, carefully crush the lobster to break the bottom of the shell.
3. open the shell and loosen the lobster from the inside of the shell. pull out lobster, leaving the very end of the tail section attached.
4. using a knife, cut a slit on top the lobster-each side of the lobster lengthwise. the slit should be about 1/4 inch deep.
5. season top and bottom with salt and pepper, then sprinkle paprika of the top of the lobster 6. spray the top of the BBQ with pan coating and lay the lobster top side down first over medium heat.
Now, in regards to the shell. Leaving the shell attached during cooking, will help to intensify the flavor and prevent drying out; not to mention it looks good during presentation.
7. cook on the one side for about 5-6 mins. flip over to cook other side. you will have to flip the shell out of the way to do so. continue to cook for another 5-6 mins (depending on the thickness of the tell.
8. while cooking the bottom, place a 1/2 tbsp of butter on the top of the lobster 9. when done, let rest for about 3 mins and ENJOY.