Broiled Lobster!
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Step #1
Preheat the broiler. If your lobsters are more than 1 pound and you have two ovens, preheat the other oven to 350 degrees F.
Step #2
Kill a live lobster quickly by piercing the head with a sharp knife in one fast motion.Cut through the center of the lobster to split it in half. Use a sharp knife and keep your hands out of the way.
Step #3
Pull out and throw away the stomach, a little sac located behind the eyes. If desired, pull out the liver. Crack the claws by hitting them firmly and sharply with a kitchen mallet or with the back of a heavy knife. Leave the cracked claws intact during cooking.
Step #4
Put the lobster in a small pan, cut sides up. Drizzle melted butter onto the tail. Use clarified butter if possible (it's less likely to burn).
Step #5
Place the lobster under the broiler, making sure it is at least 6 inches from the heat source. Cook until the surface of the lobster turns a pleasant golden color. Don't overcook it at this stage or the meat will become tough.
Step #6
Remove the lobster and check to see if it has cooked through. Small lobsters (less than 1 pound) can cook all the way under the broiler. Larger lobsters will need to go into the oven to finish cooking.