Preparing seafood correctly is one thing, but cooking it can be a whole different kettle of fish! (Excuse the pun)
Seafood is more often than not very easily overcooked and can sometimes be quite unforgiving.
With just a few simple things to look out for, you’re going to get the best results when cooking your seafood every time!
Using Bay Lobster as our focus, lets go through the steps that we take to properly grill a lobster.
1. Quality – Ensuring our seafood is fresh and has been correctly defrosted (refer to our defrosting guide or video on IG). If you start with great quality seafood, half the work is already done for you!
2. Preparation – Having your ingredients ready to go when you’re cooking is essential. If you get half way through cooking your lobster tail and realise that you have forgotten the butter, then by the time you get your butter from the fridge, your lobster tail might be on its way to being overcooked! Be prepared!
3. Temperature – Temperature control is so important. If you have your heat too high or too low, you can easily ruin a recipe! Maintaining a consistent and even temperature, whether that be in a pan or an oven is going to give you more control over the outcome.
4. Resting time – When cooking proteins, be that a piece of fish, lobster tail or even a steak, resting time at the end of the cook is very important. That slow drop in temperature and a few minutes to just sit are going to relax the proteins and give you an even temperature distribution throughout the meat.
Now with all that being said, here is our basic recipe for grilling Bay Lobster tails.
You’ll need:
Bay Lobster tails
Butter
Salt
Pepper
Fresh herbs – optional
- Preheat a grill to 220c.
- Cut your Bay lobsters in half and remove the coral from the head and the intestinal tract from the tail.
- Sit your lobsters meat side up on a baking tray and give them a good dressing of some butter, salt and pepper and optionally, fresh herbs such as parsley.
- Grill on high for just a few minutes. Carefully watch the lobsters to ensure they don’t overcook or burn. The lobster is cooked when the colour changes from completely translucent to just white, you should be able to pry apart the meat in the tail where the sections connect. You want to see the slightest bit of translucence in the middle – This will finish cooking during the resting time.
- Cover with alfoil and sit aside to rest for a few minutes before serving. The final texture should be soft, tender and white, rather than firm, dry and crunchy.
Good luck and enjoy!
