Broiled Lobster

Photo Courtesy of kidsire

This broiled lobster recipe gets the flavour of butter right into the lobster meat.

Turn the broiler on to pre-heat it. If you have multiple settings on your broiler, use the medium or low setting.

Soften several tablespoons of butter, you may even use as much as a quarter cup if you really like butter. If you don't have any already softened, you can melt some, but only partially. It should be soft enough to spread and then stay where it's been put. If it's fully melted and liquid, it will just run off of the lobster, and the flavour won't get into the meat.

You should always start cooking with a live lobster. Cut it in half lengthwise, cutting right through the shell. See the how to kill lobster page for detailed instructions on how to do this, along with a video showing a professional chef actually doing it. Once you have the lobster in two halves, remove the intestine (this is the thin black string running along the tail), the tomallay (the green stuff), and roe, if there is any (looks like tiny red berries). You can run it under water briefly, to help clean these things away.

Once the lobster is cut and cleaned, brush all of the meat with the softened butter. Put it in a shallow baking pan, with the meat side down. Put the pan on the middle rack of the oven, and broil the lobster for 2 minutes.

Brush the meat with butter again. Turn the meat side up, and continue broiling the lobster for another 15 minutes, brushing with butter about every 5 minutes or so. This will keep the meat nice and moist.

The lobster is done when the meat is white and doesn't look shimmery.

If you like to vary this, you can also add a little grated cheese the last time you brush with butter.

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