Flame Red Lobster Tails

By • March 24, 2011 17 Comments

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Author Notes: When you grilled lobster, you can truly feel the delicate texture of lobster meat when you put a small piece into your mouth.
Next time I will try with the shell

Serves 4

  • 4 rock lobsters
  • • 1 tsp Butter
  • • ½ tsp red chili powder
  • • 2 teaspoon brandy
  • • salt to taste
  1. hold lobster belly down on a chopping board
  2. cut lobster into halves lengthwise using a sharp knife
  3. throw away the shell and vein of the lobster
  4. crack the claws of the lobster
  5. put lobster flesh side down on a medium hot grill
  6. sear for twenty seconds
  7. turn the lobster over
  8. add salt
  9. pour butter
  10. grill lobster for six minutes or until the flesh of the lobster become white and firm
  11. transfer lobster to a heatproof serving plate before flaming lobster
  12. heat brandy in a ladle
  13. pour brandy over lobster before grilling lobster
  14. set lobster alight following
  15. serve the flame lobster

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