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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 —pauljoseph
4 rock lobsters
• 1 tsp Butter
• ½ tsp red chili powder
• 2 teaspoon brandy
• salt to taste
- hold lobster belly down on a chopping board
- cut lobster into halves lengthwise using a sharp knife
- throw away the shell and vein of the lobster
- crack the claws of the lobster
- put lobster flesh side down on a medium hot grill
- sear for twenty seconds
- turn the lobster over
- add salt
- pour butter
- grill lobster for six minutes or until the flesh of the lobster become white and firm
- transfer lobster to a heatproof serving plate before flaming lobster
- heat brandy in a ladle
- pour brandy over lobster before grilling lobster
- set lobster alight following
- serve the flame lobster
- This recipe was entered in the contest for Your Best Chili Pepper Recipe
- This recipe was entered in the contest for Your Best Dish You (Intentionally) Set on Fire