Barbecued lobster - yum!
Firm, delicate and luscious but, alas, expensive!
A lobster's shell is dark blue or green – unfortunately if you want to barbecue a lobster you have to buy it alive. Don’t buy a dead, uncooked one, as the flesh spoils very quickly - if you buy from a reputable supplier, someone with shellfish experience, he could kill it for you, if you are going to cook it that day.
(You could, of course, use frozen lobster tails for utmost convenience.)
It’s said that female lobsters (the hens) are tastier than the males (cocks) and that they have a finer flesh. A 450 - 500 g female is a good size for one person.
Male or female, choose one that is heavy for its size and has a very hard shell. Never buy one with eggs visible as these are future stocks and should not be available for sale.
Leave the live lobster in the freezer for a few hours so that it goes into a comatose state and is easier to handle.
Kill it by laying it on its back and inserting the tip of a large sharp knife between the body shell and the tail segment. This cuts the spinal cord.
Then split it lengthways by drawing the knife down the center of the back.
Discard the black intestine running down the middle of the tail and also the white gills at the top of the head.
Cooking in this way will mean that the juices will conveniently collect in the shell, keeping the meat moist and succulent.
Keep an eye on the tail meat – when it becomes opaque that is the sign that it has been cooked enough.
Serve immediately with wedges of lemon, as it doesn’t improve if left hanging around once it’s ready.
A simple salad and crusty bread will complete your barbecued lobster meal nicely.