September 22, 2009Second Supper in Gaspésie: Lobster

In Gaspésie it’s an obligation to eat seafood, provided that you like that sort of thing. Who doesn’t like to tuck into a nice big, freshly caught lobster? We do, and certainly took maximum advantage of our situation. We tried, with our feet in water much too cold, to coax one into the cooler, but it was in vain…. After only a few seconds, we decided, due to our numb, swollen-red feet, to go to the nearby fish store and pick a monster out for ourselves. The choice wasn’t difficult as there were only lobsters in the tank. We’ve tried to cook them in all sorts of ways and our favourite is on the grill. This worked out well as we had brought one along with us!

You will need:

1- One frisky and very energetic lobster (it must move around with vigour!)
2- A well-sharpened chef’s knife.
3- A barbecue or a grill to put over the fire .
4- Tongs (to turn the lobster with).
5- A tasty garlic butter.

Directions:

1- Separate the pincers from the live lobster.

2- Put the lobster on its belly, with the tail nice and flat, and stick the point of the knife in its head. Then with an energetic and firm stroke, cut the lobster length-wise down the middle so you have two pieces. You will find this cruel, but tell yourself this beast can’t feel a thing.
3- Slather the lobster meat with garlic butter and put it meat side down on a very hot grill.
4- After about 5-7 minutes, turn the lobster shell side down on the grill.
5- At this time you can put the pincers on as they take less time to cook.
6- You’ll know the lobster is ready when the meat separates easily from of the shell. This will take around another 5-7 minutes depending on the size of your lobster.

Bon appétit.

*Translated by Judy Altitude

Cet article est disponible en français ici