Broiled Lobsters

Broiled lobsters are a delectable seafood dish that showcases the natural sweetness and tender texture of lobster meat. This method of cooking involves splitting the lobster in half, seasoning it, and then quickly broiling it to perfection. Broiled lobsters are a culinary delight often associated with upscale dining and special occasions.

Lobster has a long history as a sought-after seafood delicacy. In colonial America, lobsters were so abundant along the New England coast that they were considered a lowly and unattractive food source. They were even used as fertilizer and fish bait.

However, lobster’s status began to change in the 19th century. As transportation networks improved, lobsters from New England could be shipped to urban areas like New York City and Boston, where they found favor with diners. By the late 19th century, lobster became associated with luxury and was featured on menus at fine restaurants.

The practice of broiling lobsters, specifically, involves splitting the lobster open and grilling or broiling it with a flavorful sauce or seasoning. This method allows the heat to quickly cook the lobster meat, resulting in a caramelized exterior and tender interior. It’s a cooking technique that enhances the natural flavors of lobster without overwhelming them.

Today, broiled lobsters are often enjoyed at seafood restaurants and upscale dining establishments. They remain a symbol of indulgence and are served as a special treat on celebratory occasions.

INGREDIENTS

• 2 whole lobsters (about 1 1/2 to 2 pounds each)
• 4 tablespoons melted butter
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste
• Chopped fresh parsley for garnish (optional)
• Lemon wedges for serving

INSTRUCTIONS

1. Preheat the Broiler:
   • Adjust the oven rack to the top position and preheat the broiler to high.
2. Prepare the Lobsters:
   • If your lobsters are still alive, it’s essential to humanely kill them before cooking. The most humane method is to place them in the freezer for about 30 minutes to numb them, followed by quickly and confidently splitting them.
3. Split the Lobsters:
   • Use a sharp chef’s knife or kitchen shears to carefully split the lobsters in half lengthwise, starting at the head and ending at the tail.
   • Remove the dark green “tomalley” and any roe if present (some people choose to keep these for flavor).
4. Season the Lobsters:
   • In a small bowl, mix the melted butter, minced garlic, lemon juice, salt, and pepper.
   • Brush the mixture evenly over the exposed lobster meat.
5. Broil the Lobsters:
   • Place the split lobsters, shell side down, on a broiler pan or a baking sheet.
   • Put them under the preheated broiler, about 4-6 inches from the heat source.
   • Broil for about 5-7 minutes, or until the lobster meat turns opaque and the edges begin to caramelize. Be cautious not to overcook, as lobster meat can become tough.
6. Serve:
   • Carefully remove the broiled lobsters from the oven.
   • Garnish with chopped fresh parsley if desired.
   • Serve immediately with lemon wedges on the side.

NOTES:

• Broiled lobsters are best enjoyed hot and fresh, straight from the broiler. They make an impressive and delightful meal, perfect for special occasions or when you want to indulge in the exquisite flavor of lobster.