Lobster Barbecue, Mexican Style
You've probably heard of the Australian "shrimp on the barbie," but how about some lobster barbecue?
Monday, May 20, 2013
Now, there are people who will try to tell you that lobster barbecue is not barbecue at all. They'll point out that lobster is Snooty Rich Folk cuisine, but the truth is that, like fajitas, the lobster was the common man's food before others took it and made it their own.
And hey, anything meaty that you can grill can be barbecue, right? So hush up and read, you.
As with that lip-smacking dish known as barbacoa (and, some might say, barbecue in general), we have our friends down Mexico way to thank for barbecued lobster... well, this incarnation of it, anyway.
The type of lobster you choose is up to you; spiny or rock (regular) lobsters are both fine. We'll also leave the acquisition of said crustaceans to you. If you've got the moolah, you can have 'em flown in fresh from Maine, or you can just head down to the lobster tank at the local grocery story.
You can even buy prepared lobster meat if you like, including split, cooked whole lobsters - though that will deprive you of the joy of cleaning your lobster yourself.
Here's How We Do It!
One cooked lobster
1 minced garlic clove
1 tablespoon of mixed cilantro
1 tablespoon of butter
Salt and pepper to taste
If you're a lobster purist, you'll need to cook a fresh lobster first, preferably in a pot of boiling water. Sadly, the lobster must be live when it's cooked, since dead lobsters can be toxic. Once it's done, carefully clean your lobster, being extra sure to remove and discard the viscera from the body cavity.
Once you've got a cooked, cleaned lobster in play (however you managed it), put your butter, cilantro, garlic, and salt and pepper in a small bowl, then cut the lime in half and squeeze all the juice from one half of the lime into the bowl. Mix thoroughly.
Rub the cooked lobster with this mixture inside and out, then toss the critter onto your hot barbecue grill, cut side down. Let your barbecued lobster cook through and brown a bit before taking it off the grill. This shouldn't take more than 2-3 minutes
There should be some butter mixture left, so melt it down and serve it with the lobster, along with wedges from the remaining lime half. Easy!
You'll be licking your fingers and lips in no time, and I guarantee you that preparing (and eating) that lobster barbecue will be one of your more memorable grilling experiences.