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Summer Lobster Recipes

Preparing lobsters seems like a daunting task for many. However, the most flavourful lobster dishes are, in fact, very easy to prepare. Make the best use of lobsters this season, by trying out different methods of preparation. Most people steam or boil lobsters while grilling remains an underestimated and underutilized method of preparation.

Well-prepared fresh lobster is a luxurious update to the menu of any cocktail party. This recipe is extremely simple, but it will please your guests.

Sour and Spicy Grilled Lobster Recipe

Ingredients:

8 jumbo lobsters
1.5 tablespoon garlic paste
6 tablespoons olive oil
6 tablespoons butter
3 tablespoons soy sauce
4 tablespoons lemon juice
1.5 teaspoon cayenne pepper powder
Salt and black pepper powder (according to taste)

For the Garnish:

More finely chopped parsley

Directions:

Freeze the fresh lobsters for about an hour to numb the senses. Then you can either cut across the head of each lobster with a chef’s knife or immerse the lobsters in water (placed over low heat) and bring it to a boil. For grilling lobsters, ideally, you should slice open the head portion. Scrub the lobsters with a brush. Split each lobster into halves, remove the entrails, wash it, and get it ready for the marinade.

Heat the olive oil and butter in a saucepan. Add the garlic paste to it. Wait a few seconds for the rawness to fade away, then add the soy sauce, parsley, and lemon juice. Take it off the heat and add the salt, cayenne pepper, and black pepper.

For ease, use the oven to grill the lobsters. Preheat the oven to 400 degrees Fahrenheit.

Arrange the lobsters in a roasting pan. Brush the open (meat) side of the lobster halves with the prepared sauce. Reserve some of it for basting the lobsters later. You should bake the lobsters for about 15 minutes. The internal temperature (around the thickest part – the tail) needs to reach 145 degrees Fahrenheit. The lobster shells will take on a vibrant hue. Try not to overbake, or the meat will turn rubbery. A few minutes before the lobsters are done, baste them again with the sauce.

Serve the lobster halves on a platter, with lemon wedges and garnished with chopped parsley. Consider preparing some vegetarian side dishes with this.

Other Recipes You’ll Like

Lobster Thermidor, Lobster Rolls, and Cold Lobster Salad with Truffle and Tarragon.

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