Grilled Lobster
| Preparation: | 30 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 45 min |
servings
| Category: | Fish and Seafood |
| Subcategory: | Seafood |
| Source: | Metro |
Recipe ingredients
- 6-1 lb. (6-450 g) lobsters, boiled for 2 minutes
- 1/3 cup (80 mL) breadcrumbs
- 6 sprigs of parsley, finely chopped
- 2 Tbsp. (30 mL) white wine
- 4 Tbsp. (60 mL) beurre manié (2 Tbsp. butter* and 2 Tbsp. flour* blended into a paste)
- 3/4 cup (180 mL) olive oil*
- 4 Tbsp. (60 mL) lemon juice
- Freshly ground pepper to taste
Preparation
Cut the lobsters in two, lengthwise.
Remove the sand sac located near the head, and the intestine along the tail.
Retrieve the liver (green) and the coral (black) and place into a bowl. Add the breadcrumbs, parsley, wine and butter. Mix well.
Stuff the lobsters by filling the areas left empty by the removal of the liver and the coral with the mixture.
Mix the oil and lemon juice.
Brush the lobsters with this mixture and grill them stuffed side down on high heat for one to two minutes.
Turn the lobsters over and cook shell side down for 7 to 8 minutes on medium heat.
Brush occasionally with the oil and sprinkle with fresh pepper.
Suggestion
Lobster destined to be grilled should be cut while live. For the tenderhearted, it is recommended to numb the lobster by boiling it in water for 2 minutes before cutting.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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