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Broiled Lobster, New York Restaurant Style
A technique we learned from the New York steak houses offers the best of both worlds: by boiling then broiling the lobster, you get juicy lobster with that extra measure of broiler flavor

Ingredients:
4 live lobsters (each about 1 1/2 pounds)
melted butter
1/2 cup buttered bread crumbs (optional)

Directions:
1. Preheat broiler.
2. fill a large pot with salted water. Bring to a boil, and immediately add the lobsters. Cook for 7 minutes.
3. Remove the lobsters, split them, and brush with melted butter. Broil the lobsters, sprinkling the tomalley with buttered bread crumbs during the last minute of cooking, for 7 to 8 minutes, or just until the meat is cooked and the top is nicely browned.

Perhaps we're influenced by our New York environment -- but we have to admit that broiling a lobster, and charring the shell, does add an attractive extra measure of crustacean flavor. Unfortunately, many cooks who try to achieve this result end up drying out the lobster in the process. But a technique we learned from the New York steak houses offers the best of both worlds: by boiling then broiling the lobster, you get juicy lobster with that extra measure of broiler flavor. Serves 4