CookEat Recipe
Broiled Lobster with Chili Sauce
Lobster halves broiled over charcoal and finished in the oven, with separately baked cracked claws, lemon, parsley and a warm chili sauce alongside.
Method
Steps
Step 1
Have a trained seafood professional prepare three food-purpose American clawed lobsters that each weighed one pound while whole and alive. They must be electrically stunned and effectively killed before any cutting, while remaining raw. Use these same three animals. Remove all the large and small claws, crack their shells and retain them for baking. Split each body lengthwise into two even halves and remove the stomach sac and intestinal tract.
Step 2
Have the required finished Chili Sauce for Lobster ready from the linked recipe and keep it hot for serving separately. Heat a conventional oven to 400°F and prepare an even, lively charcoal fire without flames.
Step 3
Arrange the six raw body halves in a suitable double broiler with the cut flesh facing upward. Season them with the one teaspoon of salt and half tablespoon of paprika, and spread the two tablespoons of olive oil over them, dividing these totals over all six halves.
Step 4
Place all the cracked claws in a small roasting tin and bake uncovered for about 20 minutes. Continue as needed until the meat is cooked through and the thickest meat in the claws reaches at least 74°C, avoiding the shell when measuring.
Step 5
Meanwhile, hold the double broiler above the charcoal with the shells toward the heat and the cut flesh still upward. Broil for about 10 minutes. Keep the halves away from flare-ups and move the broiler farther from the heat if the shells scorch too quickly.
Step 6
Transfer the body halves to a roasting tin and bake uncovered in the 400°F oven for about 10 minutes more. Continue as needed until the meat in every half is fully cooked and reaches at least 74°C. Check the claws as well and extend cooking where needed. Keep any parts that finish earlier at 60°C or hotter until the rest are ready.
Step 7
Arrange all the cooked body halves and claws on a large hot serving dish. Decorate with the six lemon quarters and the washed parsley greens. Serve promptly with the finished linked Chili Sauce for Lobster in a separate warm sauce bowl.
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