2 - 4
How to cook English Roast Lobster
- 2 live lobsters
- Lemon juice
- Salt and freshly ground pepper
- Melted Butter or Hollandaise Sauce or mayonnaise
- Look at the black, top shell of the lobster and you will see, near the head, a distinct cross on the shell. Take a pointed heavy-bladed knife and pierce the lobster at the center of this cross. This will kill it immediately. Bring the knife over, through and down the lobster shell, cutting first the heat in half, then, reversing the knife, cutting the body similarly in half.
- Remove the 'sack', which is the grey-green bit right at the top of the head. Don't remove any of the 'cream'. Remove also the alimentary canal, which is in the tail meat and looks like a dark tube running right into the tip of the tail.
- Also remove the roe, which will appear as black slime before cooking, but which goes red after boiling or grilling. Brush the shell with oil and grill the halves of lobster, shell uppermost under a hot grill for up to 10 minutes. Avoid burning the shell; it will turn red as you apply heat.
- Turn the halves, spread with butter and a little lemon juice, and grill the lobster for a further 5 to 10 minutes.
- Serve the English Roast Lobster immediately with melted butter or Hollandaise sauce or mayonnaise.
The English Roast Lobster recipe very easy to prepare and so good!
It is much better to boil the claws. This is quickly done by putting them into a pan of boiling water for 20 minutes. Crack the shells with a rolling pin, taking care not to crush them. They can be grilled, but for the inexperienced cook it is difficuly to know just when they are cooked.
A 2-pound lobster should serve 2 people. Anything smaller should be served as 1 portion (2 halves).
This recipe for English Roast Lobster serves/makes: 2 - 4
The English Roast Lobster recipe is adopted from The Fine English Cookery by Michael Smith 1998
Main Ingredient: Lobster
Preparation Method: Broiled/Grilled