What are the best tips for the production of grilled lobster?

grilled lobster is a popular meal in restaurants and at home, both appetizer and main course. Most recipes require the use of the tail of the whole lobster or lobster. In the production of grilled lobster, the chef will have to choose the appropriate amount of lobster, prepare it for a waving and cook it for the desired Dareness. Many people decided to serve grilled lobster with traditional accompaniment.

Lobster used for food is generally divided into types of warm and cold water. The lobster of warm water, like Maine Lobster, has well -developed claws and usually contains more meat. This is a type of lobster that is often displayed in tanks in grocery stores and restaurants in the United States. The fertilized lobsters who live in warmer waters do not have claws and are usually sold for the tail of lobster. Live lobster should be maintained on the ice in the fridge until it is time to cook and should be prepared a few hours from the purchase. When handling live lobster, gloves should always be worn to prevent injury. Lobster byHe should have been killed before cooking with a knife or freeze it for one hour. The traditional method is to place the lobster on a safe cutting board and pass the knife of a sharp chef over the head of the lobster and completely cut forward.

Once the lobster is killed, the chef should divide the body into two halves and remove an inedible stomach and intestinal vein. Most chefs remove the liver of the lobster or Tomalley, although it can be left or ready as a secondary item. The claws can also be left or cooked separately. Tails of frozen lobster should be thawed in the refrigerator before cooking.

split lobster should be brushed with butter, oil or marinade and placed a shell side under the broiler for 3 or 4 minutes. In the barbecass of the lobster, the upper part of the shell should be removed with kitchen scissors and the tail should be fastened and placed under the broiler. Cooking times will vary in nodVisnosti on the size of the tail. The lobster is done when the shell turns bright red and the meat is solid and white. The meat should not be allowed to boil.

grilled lobster is usually served with sliced ​​lemon and molten or cleaned butter. The cleaned butter can be made by melting the butter stick in a small saucepan and switching the fat from the top. Any left lobster can be kept up to two days in the fridge.