2021 Tour de France - Stage 3: Lorient to Pontivy
Today is the last day along the coast for the entirety of this year’s race. The ride started in Lorient and since there will be no more coastal scenery, I figured I’d go out with a bang: Lobster! Not just any Lobster, but grilled lobster with a compound butter. This was the first time I grilled this crustacean and it most certainly will not be the last. Typically, I’ll prepare lobster in a “high-country” boil when out on Cape Cod with my fiancé's family on a summer vacation. These lobsters were so sweet and delicious I may have to make this a few times during the summer. The smoke from the grill charring really imparts a nice heft to the flavor as well.
Now, about these lobster guys: anytime I kill a lobster it pains me. I don’t hunt or fish, so anytime I complete this process, I am sure to go over the steps in my head a few times, perform the steps quickly and in the most humane way possible. I also am sure to be extra careful in preparation. There is something of a responsibility I feel I owe to the ingredient having personally taken its life.
Here are the steps I follow from purchase to butchery. When selecting a lobster, you want a lively specimen. If you look in the tank and all the lobsters seem slow or are barely moving, don’t be afraid to ask the fish monger if they have fresher product in the back (they almost always do). I like to buy smaller lobsters, no more than 1.5 lbs which is sufficient for one person as long as you're preparing other sides. Smaller lobster are also typically sweeter in flavor. Prepare the lobster within, at most, 6-8 hours of purchase.
30 minutes before you are ready to cook, transfer the lobster from the fridge and place them in the freezer as this will sedate them. When you pull them from the freezer, work with them immediately, placing one on a large cutting board. Using a large and sharp butcher’s knife, follow the long, vertical line that moves down the “head” of the lobster until it intersects with the horizontal line that separates the head and the body. Place the tip of your knife (standing straight-up, with the blade facing toward the lobster’s eyes) at this intersection, one hand closed on the handle, with the palm of your other hand flat against the butt of the handle and quickly and firmly plunge the knife into the spine of the lobster, then firmly bring the knife down through the head. The lobster is deceased as soon as you plunge your knife through it’s spine, but it will keep moving. This is normal, albeit freaky, but rest assured it was killed immediately.
Grilled Lobster
Adapted from Saveur
2 lobster, no larger than 1.5 lbs
2 sticks of butter, softened
1/4 cup finely chopped parsley
1 tbsp crushed red chili flakes
6 large cloves garlic, minced
Zest of 1.5 lemon
Olive oil
30 minutes prior to grilling, place the lobster in the freezer to sedate them. When ready to grill, initiate the butchery of the lobster per the steps listed in the last paragraph above. Then, run your knife down the back, splitting the tail. Separate the arms from the body using kitchen shears and crack the large claws - just crack the shell once and leave the shell on. Scoop out and discard the yellow and/or green tomalley from the lobster flesh.
Meanwhile, pre-heat your grill on high for 15 minutes. Clean the grates with a brush and oil the grates to prevent sticking. Prepare the compound butter by mashing and stirring the butter, parsley, chili flakes, garlic and lemon zest together in a bowl.
Drizzle the lobster with olive oil coating completely, with your hands or using a brush. Season the meat with sea salt and black pepper. Place the claws on the grate along with the bodies, flesh side down. Grill for about 3-4 minutes. Then flip the bodies, spoon the butter on the meat, and flip the claws (do not butter the claws) and grill, shell-side-down, for another 4-5 minutes.
Serve with any remaining butter, a crisp white wine, and salad with a champagne vinaigrette.
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Copyright 2021, Brendan McCann, All Rights Reserved.
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