Langosta a la parilla is tough and chewy. Ask the kitchen if they can prepare it "Al Vapor (steamed)" If they ask how, tell them "Ponga la langosta en
agua hierve para 10 minutos" They'll naturally take it out after six or seven and it'll be perfect.sd - 3-31-2012 at 08:12 AM
I failed in my one attempt at fixing small tails. Stores in my area have 6 oz tails. Do I use this same approach, steaming for a few minutes? I
googled, and steamed with beer seems like a favored recipe. Has anyone tried this?
And after steaming, can I toss them on a hot grill for a minute or so to give them a baja style? Do I sprinkle with fresh lime?
Thanks, ScotWoooosh - 3-31-2012 at 08:29 AM
I thought "Baja Style" lobster was deep fried, not grilled. I was wrong apparently. But, if they aren't deep fried why aren't the legs charred-off?
hmm.
[Edited on 4-1-2012 by Woooosh]Udo - 3-31-2012 at 08:34 AM
My personal favorite is to prepare lobsters "SOUS VIDE" style.
Prepare a compound butter (softened butter mixed with your voice of fresh herbs)
Remove the lobster meat from the shell (cut open the belly from each side of the top shell, use your fingers).
If using fresh live lobsters, twist the head away from the body.
Combine the compound butter and lobster meat in a vacuum bag and seal.
Drop the bag in hot water that is no more than 195 degrees and boil for about 7 or so minutes depending on the lobster size. Preferably boiled in a
Poly Science Immersion Circulator, which retains the liquid heat at exactly the pre-set temperature for the entire cooking time.desertcpl - 3-31-2012 at 08:51 AM
i might be talking out of my
well any way
I thought Baja Lobster was to split it in half, pour butter on it and broil or put it on a grillBajaRun - 3-31-2012 at 09:35 AM
Quote:
Originally posted by desertcpl
i might be talking out of my
well any way
I thought Baja Lobster was to split it in half, pour butter on it and broil or put it on a grill
That how I do it !!sd - 3-31-2012 at 10:16 AM
Thanks for the ideas, they all sound great!durrelllrobert - 3-31-2012 at 07:45 PM
Quote:
Originally posted by desertcpl
I thought Baja Lobster was to split it in half, pour butter on it and broil or put it on a grill
That's the way I always prepare it and it is never tough (or watery as when boiled). The trick is to insert knife between eyes of LIVE lobster for
quick kill, draw knife down tail to split, clean out gills from cavity, dip both halves in melted butter, season and throw on hot grill just until
shell turns pink.acadist - 3-31-2012 at 07:52 PM
That how I do it !!