What are the best tips for grilling lobster?
Food lobster grilled home grills will be the most memorable when the right coal is used, the cooking process is diligently monitored and the lobster is served as soon as it is done. Side dishes such as vegetables or pasta should be prepared from the freshest possible ingredients and cook to highlight their natural taste. It is necessary to avoid sophisticated sauce and strong spices and the whole process should be maintained as simple as possible.
The most important tip that needs to be followed by grilling lobster is not to overdo it. Like all seafood, it cooks Humus very quickly and is ready to serve in minutes. Recipes that require lobster to spend more than 20 minutes completely on the grill were probably not tested in the field; It is possible that the timing instructions were revealed by the author and were not inspected by the publisher. Cooking lobster above direct heat can be done in just four or five minutes to the side.
Some meat has an acceptable grades "Dareness" as "rare",“Medium” and “well done”. These signs do not apply to lobster, which is done when the shell is bright red and the strongest part of the meat is opaque. Once these criteria are met, but not before, the lobster should be removed and served.
Live Lobster is always more convenient than frozen, but there are many places where live lobster is not either unavailable or disproportionately expensive. Those who throw themselves on the use of a living lobster should also use a frozen variety. The frozen lobster should thaw slowly and carefully, either by moving from the freezer to the refrigerator for one day, or by sealing in a plastic bag and placing in a bowl of cold water. Trying to speed up the process by defrosting the frozen lobster in the microwave or in a bowl of hot water will cause the meat to lose its nice firm texture. On the other hand, live hungry should be alive until the last minute.
another tip for grilling HUMRA is grilled in shell. It is okay to cut or even divide the shell to expose the meat, but the meat should not be removed from the shell before cooking. Shell not only protects meat from predominance and drying, but also gives its own taste. It is not uncommon for the shell to be somewhat Char during the process; This adds a nice taste of meat.
The taste of grilled lobster is the main attraction - it should not be overwhelmed with sauces or spices. Before placing on the grill, it is fine to prepare a simple sauce that is stretched on lobster and if it is desirable, but all the ingredients should be the blackest as possible. However, most lobster lovers will be equally satisfied with the lobster, which was fastened by a light brushing of olive oil or cleaned butter.
Hardwood Coal is a preferred method for grilling lobster due to taste. Addg Smoking tokens like Cherry or Apple Wood adds a pleasant smoke taste and somewhat compensate for a lack of coal if the gas grill is the only dby a shimmer method. The cooking grate should be cleaned and oiled in front of the grilling lobster to prevent gluing.
For the best taste, grilled lobster should be served immediately after it is removed from the grill. Postponed aside while waiting for the next meal that is cooked, let him cool and lose his taste; If it is set to a warming stand, it will continue to cook and dry. The lobster should be grilled. Grilled lobster is most often served with cleaned butter as a sauce of sauce; It is absolutely acceptable to taste butter slightly with suitable herbs and spices such as garlic and rosemary.