DavidE
Ultra Nomad
Posts: 3814
Registered: 12-1-2003
Location: Baja California México
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Mood: 'At home we demand facts and get them. In Mexico one subsists on rumor and never demands anything.' Charles Flandrau,
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I Would No Sooner Broil A Lobster As I'd Boil A Steak!
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.
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sd
Nomad
Posts: 487
Registered: 3-19-2008
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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, Scot
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Woooosh
Banned
Posts: 5240
Registered: 1-28-2007
Location: Rosarito Beach
Member Is Offline
Mood: Luminescent Waves at Rosarito Beach
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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]
\"The only thing necessary for the triumph of evil is for good men to do nothing\"
1961- JFK to Canadian parliament (Edmund Burke)
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Udo
Elite Nomad
Posts: 6364
Registered: 4-26-2008
Location: Black Hills, SD/Ensenada/San Felipe
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Mood: TEQUILA!
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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.
Udo
Youth is wasted on the young!
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desertcpl
Super Nomad
Posts: 2405
Registered: 10-26-2008
Location: yuma,az
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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
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BajaRun
Nomad
Posts: 222
Registered: 2-25-2012
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Mood: Just Cruisin'
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| 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 !!
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sd
Nomad
Posts: 487
Registered: 3-19-2008
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Thanks for the ideas, they all sound great!
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durrelllrobert
Elite Nomad
Posts: 7393
Registered: 11-22-2007
Location: Punta Banda BC
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Mood: thriving in Baja
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| 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.
Bob Durrell
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acadist
Super Nomad
Posts: 1125
Registered: 3-31-2007
Location: Spanaway,WA
Member Is Offline
Mood: Waiting for the Sun
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making me hungry
Dave
I moved to CO and they made me buy a little rod to make it feel like a real fish
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