Saturday, May 27, 2017

Grilled Stuffed Lobster

Today I'm grilling lobster and this one happens to be of the warm-water Caribbean variety. That's because I'm staying at our St. Thomas villa where these lobsters are large and plentiful.

Julian with Grilled Stuffed Caribbean Lobster
I had previously discussed stuffed lobster and the various varieties and I'd given you the recipe from a great local restaurant in St. Thomas. But today I'm making these on the grill and stuffing them too, so I wanted to share a bit more on this topic.

Stuffed and Ready to Eat
Now whether you get cold water (Maine) lobster or warmer water (spiny Florida or Caribbean) lobster, they are all dispatched and cooked in the same manner. The primary difference between the cold and warm water varieties is the lack of pincer claws in the warm water lobster. It is for this reason you'll want to select larger specimens if you go with spiny lobster, as the only real meat is in the tail.

Boiling and steaming lobster is perhaps the most popular method. That's because it is killed and cooked all in one step, by placing into the already hot pot. However if you are going to stuff, grill or bake lobster, you need to send them on to that great ocean in the sky (kill them) first. To do this it is best to put them in a cold, dark place and let them sit quietly for a while. Warm water lobster in a cooler with some chunks of ice will do the trick if left for about an hour. For a cold water lobster you'll need an even colder environment (more ice in your cooler or your freezer) for at least 15-20 minutes. The cold and darkness rather put them into a deep sleep and make it easier to handle them.

One Quick Cut and It's Done
Wearing a heavy glove, one at a time move the lobster to a cutting board. With a sharp tipped chef's knife, place the point just behind the head. On a cold water lobster there is a small hinge in the shell at this point. On a spiny warm water lobster, there is usually a small dot on the shell. With the blade facing toward the front of the lobster, plunge the point directly down through the shell and quickly push it forward cutting the lobster's head in half. The lobster is now dead. Turn the knife the other direction, insert into the same spot and cut the lobster tail end in half.

Then cut the other end in half.
Spiny lobster have a harder shell with spikes and you'll need some muscle to cut it in half. Heavy gloves are a must as the shell is after all 'spiny'. I sometimes use kitchen sheers especially for cutting the underside of the tail which is more of a thin but tough membrane.

One you have the lobster cut in half wash out the insides removing the internal organs and creating a place for your stuffing. Prepare any additional lobster one at a time.

While the grill is heating, prepare the stuffing below. Note it uses left-over rice of any variety. I usually have some white or yellow Spanish rush in the refrigerator. You can of course make fresh and include it after it is cooled.

Ingredients
1/2 green or red bell pepper, finely chopped
2 stocks of celery, finely chopped
3 green onions, all of the white and a little of the green, finely chopped
             (or substitute 1/3 of a yellow onion)
3 cloves of garlic, minced
2 tablespoons of Dijon mustard
2 tablespoons mayonnaise
Tabasco hot pepper sauce, to taste, 3-6 dashes
1 egg
1 cup cooked rice (any type)
3/4 cup of lump crab meat

4 tablespoons melted butter for basting
Paprika for color

Combine all of the above ingredients except for the rice and crab. Stir in the rice and gently fold in the lump crab trying not to shred it completely. The mixture may seem a bit dry, but the lobster shells will provide more moisture while it grilling/baking, so do not be concerned. Stuff the lobster body cavity, brush the lobster tail meat with butter and give it a light dusting of paprika.

Basting with Butter before Grilling

Place on a pre-heated grill (about 400F degrees) meat/stuffing side up and close the lid. Grill for 15-20 minutes until the lobster tail is cooked through. The lobster is done when the meat is opaque and feels firm when pushed with your finger or the temperature reaches 145F degrees at the center of the tail when measured with an instead read thermometer.



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