Lobster is considered a luxury food these days. However, that wasn’t always the case. In the past, lobsters were known as the “cockroaches of the sea,” and considered them only fit for prisoners and servants. Fast forward to now, lobster is now up there with prime rib when it comes to BBQ, striking fear in any BBQ chef’s heart as a small mistake can be costly. Now, take a deep breath, follow our tips and you’ve got this!
1. Buying you BBQ Lobster
Order online from a reputable source, or fresh lobsters from a tank at your local supermarket or fish market. Plan to BBQ your lobsters on the same day as they are highly perishable and cannot live long out of salt water. If you must, hold them for a few hours in the coldest part of your refrigerator, wrapped in seaweed or damp newspaper.
Of course, frozen lobster tails are an alternative even in the most landlocked states (not so for us Singaporeans), and are an attractive option to people who squirm at the thought of killing a lobster. Thaw the tails in the refrigerator, or if you’re in a hurry, under cold running water.
2. Prepping your BBQ Lobster
If you’ve gotten live lobsters for your BBQ party, the first order of business will be to dispatch them. Insert a sharp knife in the back of the head between the eyes; this will kill them instantly. Cut the lobsters in half lengthwise and remove the vein-like intestinal tract running the length of the lobster and the papery gray sac from the head. Break off the claws, if any, and create a crack with a chef’s knife or lobster crackers. If using tails, halve them lengthwise so that it’ll be easier for your BBQ chef later on the pit. Alternatively, you may grill the tails whole in the shell.
Grilling the Lobster
Here comes the challenging part. We have two ways to cook this:
Option 1: Quick & Easy
Leave the lobster over medium-high to high heat on the BBQ pit for 4 to 8 minutes per side, or until the meat is white and opaque. Do not overcook. I repeat. Keep your eyes on the BBQ pit and DO NOT OVERCOOK!
Option 2: Slow and Steady
Snip open the thin belly shell, then set up your grill for indirect grilling and heat to medium. BBQ the lobsters belly side up in the center of the grill grate, away from direct heat. Cover the grill and cook whole lobsters 30 to 40 minutes and tails 20 to 30 minutes. This method will help to keep your lobster moist and tender. To prevent your BBQ lobster meat from curling, you may run a skewer from the tail towards the front.
Serve your succulent BBQ lobster with alongside nicely charred grilled lemon halves and tada you’ve done it! O
Of course, its sounds a whole lot easier said than done. But not to worry when you can simply leave these pesky BBQ chores to our experienced BBQ chefs at Sunday Roast! Opt for the omakase option where you leave it up to our chefs to decide what to serve you and your guests at your BBQ party. You just sit back, relax and enjoy the night away! What are you waiting for? Contact us here now!