Before I went home to Montréal, my mom kept telling me about the lobsters that she had bought on sale, how she barbecued them for the first time and how awesome it tasted! Thanks mom...! So finally when I arrived home, my mom bought lobsters to barbecue.
Cutting out Lobster Tails
My mom only barbecued the tails and the claws. We (Vietnamese) will pick at the bodies but she found that it took to look to cook on the grill. To cut out the tails:
* First, if you're leery of the lobsters moving, you can freeze them so they fall "asleep". (My mom skipped this step - she's not leery of live animals!)
* To cut out the tail, just find the spot where the body meets the small sections of the tail (top right) and cut through.
* Slice through (it seems my mom pulled with her hands - bottom left).
* Placing the tails with the back on the cutting board, slice through the lobster meat lengthwise, leaving the shell intact.
To cut lobster tails.
Seasoning the Lobster Tails - Serves 6
You can come up with your own seasoning but we like the green onion and ginger combination that Chinese restaurants use.
* 1 bunch green onions, sliced thinly
* 1 knob of ginger, minced
* ¼ cup of oil
* salt, to taste
* pepper, to taste
* 6 lobster tails, sliced lengthwise
Mix the onions, ginger and oil in a microwaveable bowl.
Season with salt and pepper.
Microwave for 2 minutes until onions are cooked.
Spread generously with onion mixture on the lobster tails.
Barbecue 10 minutes on each side, or until cooked through.
Green onion mixture and lobster tails ready to be barbecued!
Grilling the lobster tails.
The red pieces are lobster roe (which is green when uncooked).
P.S. My sister L wanted to use her new DLSR - again better resolution!
For other BBQ recipes:
* Corn, Chicken Drumsticks and Ribs
* Grilled Pizza with Pesto and Buffalo Mozzarella
* Grilled Pork Meatballs
* Korean Short Ribs
* Quesadillas on the BBQ
* Vietnamese Style Grilled Meat
Breakfast in Richmond, B.C.: Fenders
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