Although I certainly can’t always afford it, good seafood is one of my favorite things to eat. I’m not very good at places like that in Long John that fries everything they serve. But if someone doesn’t mind inviting me to dinner, I always order scallops or shrimp. I’ll also get lobster if it’s done a certain way. I don’t mind keeping it plain and dipping it in clarified butter. But lobster is a delicious food in itself; ask to play with other flavors. One of those flavors that lobster loves is the smoky flavor that you get from a grill. My gas grill is the perfect device for cooking fresh lobster.
Every time on a blue moon, that meat truck that comes by my house will have some lobsters that Mr. and Mrs. John Q couldn’t afford that week. Therefore, they will reduce the price per pound by $ 3 and sell it to another customer while it is still fresh. I make sure to ask them weekly. When I’m lucky, they go straight to the grill for their date with destiny.
Firecracker Lobster
I doubt that everyone gets their lobster from the butchers, so you’ll have to go to the store. We will need some lobsters (1 per person), a couple of lemons, a can of chipotle peppers, some garlic powder, and a stick of real butter. Don’t forget to bring your kitchen essentials like salt and pepper with you while you’re there. We will need them too.
This recipe is all about the dipping sauce. Lobster is so good on its own; all I do is make a slit in the tail, cut off those bands from its claws, and grill them. But for the sauce, we will need to melt that stick of butter in a small saucepan. When it’s melted, add 1 tablespoon of garlic powder, a little black pepper, and just a pinch of salt. In a blender, take 2 chipotle peppers and about 2 tablespoons of the adobe sauce and blend until smooth. Combine that with the butter and stir over low heat. Add the juice of a lemon to balance everything.
Cut the grill over medium heat and let it heat up a bit. To make that indentation in the tail, just take a good relatively large knife and gently tap the tail until you feel it starting to make an impression. After that, give it a healthy bang and it should open up. You can definitely skip this step. I like how meat looks when cooked like this. Plus, you get a bit of a smoky flavor in the meat.
After your grill has heated up, simply put in the lobsters and close the lid. Come back in 10 minutes and take them off. Let them rest for about 10 minutes and you will have a perfectly cooked lobster. I really don’t have any advice to get the meat out without making a mess. But I do know that most people waste lobster legs. In fact, there is a fair amount of meat in there. Just pull them out, grasp the bottom well with one hand, take the other hand, and squeeze up. The meat comes out right away.
This sauce is perfect for dipping. I like to use only 2 peppers in the sauce; doesn’t beat butter and garlic. If you want it spicier, add more to the lobster. The flavor of the lobster is still predominantly manifested; the sauce just gives it a nice firecracker pop.