broiled lobster with blood orange bubbly butter
Broiled lobster is a delicious and elegant dish that highlights the sweet and delicate flavor of lobster meat. Here's how it's typically prepared:
Selecting the Lobster: Choose live lobsters that are fresh and lively. Look for lobsters that are active, with a hard shell and long antennae.
Preparation: Before cooking, you'll need to dispatch the lobster. Some people choose to quickly kill the lobster by plunging a knife into its head, while others prefer boiling the lobster for a few minutes before broiling. Once dispatched, split the lobster lengthwise with a sharp knife, starting from the head down to the tail.
Removing the Innards: Remove the innards from the lobster cavity, including the stomach and digestive tract, as well as the gills. Rinse the lobster under cold water to remove any remaining debris.
Seasoning: Brush the lobster meat with melted butter or olive oil, and season with salt, pepper, and any other desired herbs or spices. Common herbs and spices used include garlic, parsley, paprika, and lemon zest.
Broiling: Preheat the broiler in your oven. Place the split lobster halves on a baking sheet, shell side down, and broil for about 8-10 minutes, or until the meat is opaque and lightly browned. Be careful not to overcook the lobster, as it can become tough and rubbery.
Serving: Once the lobster is cooked, remove it from the oven and serve immediately. Garnish with fresh herbs and lemon wedges for added flavor. Broiled lobster is often served with drawn butter or a flavorful sauce on the side.
Broiled lobster is a decadent dish that is perfect for special occasions or as a luxurious treat. Enjoying it with a side of roasted vegetables or a crisp salad can complement its rich flavor beautifully.
Broiled Lobster with Blood Orange Champagne Butter Sauce
Stuff You Need:
- 1 live lobster
- 1 big pinch of red pepper flakes
- 1 clove garlic
- ½ cup unsalted butter
- 1 Tbsp fresh parsley, chopped
- 1 Tbsp fresh chives, chopped
- 1/4 cup champagne
- 1 blood orange, juice + zest
- Salt + pepper, to taste
Cook It Like This:
- Preheat the oven to 450°F.
- Chill the live lobster in the freezer for 15 minutes.
- Transfer the lobster to a cutting board, belly side down with the head towards you. Using a kitchen towel, hold the lobster down by the tail end. Then insert the tip of your chef's knife into the top of the head right behind the eyes and press down firmly to split the head in half. Turn the lobster around and cut lengthwise through the tail. Separate the split halves and remove any tomalley or eggs by gently washing them under cool water. Crack the claws and transfer the lobster halves cut-side up to the baking tray.
- Generously rub each half with 1 Tbsp of olive oil and season with salt and pepper. Transfer to the oven and broil on high until the meat is opaque, about 10-14 minutes.
- While the lobster cooks, in a medium saucepan over medium heat, add herbs, orange zest, orange juice, and champagne. Season with salt and pepper. Simmer and let reduce about halfway. Remove from heat and whisk in butter until melted.
- Remove the lobster from the oven and spoon the butter sauce over the meat. Serve with blood orange wedges and any remaining butter on the side.
