Broiling a Lobster
Ingredients
Directions
Prepare the grill
Prepare a grill by raking out live coals onto the hearth.
Place a gridiron over the coals.
Cook the lobster
Carefully place the lobster on the gridiron.
Cook until the lobster is done, turning as necessary.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Live lobster
- Provides the meat, which firms and turns opaque as its proteins set with heat.
- Coals
- Supply the direct heat that cooks the lobster and browns its shell.
The step that matters
Cook until the lobster is done, turning as necessary. Heat firms the proteins in lobster meat, and overcooking squeezes out moisture, leaving it tough and dry. Turning helps the heat reach all sides evenly, so the thinner parts do not overcook while the thickest parts are still undercooked.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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