How to Make Grilled Lobster

There are many ways to cook lobster, and just as many ways to eat it. Boiling is the simplest method, but steaming is also very common. Other methods include dipping lobster in hot melted butter or adding a little lemon juice or mayonnaise. Some people also separate the meat from the small legs one by one, but here we will focus on the claws, joints, and tail. Lobster is often cooked for friendly and family gatherings because eating it is fun and messy, making it perfect for such occasions.

Ingredients for Delicious Lobster:

• 2 lobster fillets

• 250 grams of mushrooms

• 50 grams of butter

• 5 cloves of garlic

• 3 tablespoons of chopped onions

• 3/4 cup of olive oil

• Saffron to taste

• Lemon and parsley for garnish

• Salt, seafood seasoning, and black pepper to taste

How to Prepare Grilled and Marinated Lobster:

1. Remove the lobster's head and legs. Using a knife or kitchen scissors, cut the shell along the back of the lobster tail and pull out the meat, placing it on the shell. Make a cut on the meat and remove the sandy vein, just like you would with shrimp.

2. Peel and chop the garlic, and let the butter soften at room temperature. Finely chop the onions. In a bowl, mix the lobster, olive oil, butter, garlic, onions, seasoning, salt, and saffron. Stir well and refrigerate for 20 minutes to marinate.

3. Heat the grill pan and lightly grease it with some oil. Place the lobster in the pan with the tail facing up and cover with a lid for the first 10 minutes to cook thoroughly. Then, remove the lid, flip the lobster, and cook for another 30 minutes on low heat until well done. Brush the lobster with the marinade mixture of butter and garlic during frying.

4. Meanwhile, wash and slice the mushrooms. Sauté them with a little lemon juice and salt in the same pan over high heat. Serve the mushrooms alongside the grilled lobster, garnished with lemon slices and parsley. Enjoy your meal!

How to Eat Lobster:

Before you start, make sure you have the essentials for eating lobster: a nutcracker, a large bowl for shells, a small bowl for butter dipping, and plenty of napkins—eating lobster can be messy. Restaurants that serve lobster usually provide plastic bibs for their guests. You'll also need kitchen scissors and a pick.

After boiling the lobster, let it cool for a few minutes to handle it easily. Remove the plastic bands from the claws. Twist the claws at the joint to separate them from the body. Break the claws open gently to avoid losing any meat stuck to the claws.

Use the nutcracker to break the shell of the claws. Depending on the season and the size of your lobster, breaking the shell with the nutcracker may be easy or difficult. If needed, use a hammer gently to avoid crushing the meat inside. Discard the broken shell pieces and extract the meat. You can eat the white parts attached to the meat if you like. Dip the meat in butter and enjoy.

Use kitchen scissors to cut along the length of the claw shell and extract the meat. If you don’t have scissors, you can use the nutcracker to break the claws and remove the meat. If your lobster is large, you can also eat the meat from its legs. Twist the legs at the joint in the opposite direction to break them and extract the meat.

The largest piece of lobster meat is in the tail. Hold the lobster body with one hand and the tail with the other. Bend the tail in the opposite direction to separate it from the body.

You may encounter some unusual parts, such as the green liver (tomalley), which some people eat with toast or add to soup or sauce, while others discard it. If the lobster is female, you may also see red roe, which you can eat or discard.

The tail looks like a large shrimp. Hold the fins at the end of the tail and bend them back gently to remove the meat from one or two fins. This part of the lobster meat is sweet and delicious, so don’t miss out on the fins. Use scissors to peel the thin skin from this part.

Once you separate the fins from the tail, you can insert your finger into the opening where the fins were and pull out the tail meat in one piece. If your lobster is very large, you may need kitchen scissors to cut along the underside of the tail and extract the meat. Before eating the tail, remove the vein running along the top, as it is a digestive tract.

There is also meat in the lobster's body, where the tail was attached. If your lobster is large, it’s worth cleaning and extracting the meat from this part as well. Dip the meat in melted butter and enjoy. Toasted bread also pairs well with lobster butter.