Receita Solta

Juicy Lobster Skewers: Foolproof Grilled with a Touch of Lemon

Discover the simple method for perfectly grilled lobsters full of citrus and fresh herb flavor.

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Equipe Receita Solta

Juicy Lobster Skewers: Foolproof Grilled with a Touch of Lemon
Prep Time15 min
Cook Time10 min
Servings4 servings
DifficultyMedium
Calories200 kcal

Resumo para quem tem pressa

"Grilled lobster skewers represent the refinement of seafood prepared on the embers or a very hot grill, combining soft and succulent white meat with a butter flavored with Sicilian lemon and fresh herbs. The skewer keeps the tail straight during cooking, ensuring perfect and uniform sealing."

This recipe reveals the secret of grilled lobster skewers that are tender, juicy, and full of flavor. The trick of skewering the tail ensures even cooking, while the lemon herb butter elevates the experience. Perfect for impressing on any occasion with ease and elegance.

O Que Você Precisa Saber

- Inserting skewers along the tail prevents the lobster meat from curling up on itself over the grill's heat. - The upper longitudinal cut in the shell exposes the meat directly to the embers, facilitating the absorption of the seasoned butter. - The ultra-fast cooking of 8 to 10 minutes prevents overcooking, which would make the crustacean's flesh rubbery and dry.

Ingredients

What You Will Need

  • 4 units Lobster tails (150-200g each)
  • 60 g Unsalted butter
  • 1 unit Sicilian lemon (juice and zest)
  • 2 tablespoons Fresh chopped parsley
  • 1 tablespoon Cebolinha fresca picada
  • a gosto Sea salt
  • a gosto Freshly ground black pepper
  • 4-8 units Wooden or metal skewers (if wooden, soak them)

Instructions

Step by Step for the Perfect Grilled Dish

1

<strong>Prepare the skewers:</strong> If using wooden skewers, soak them in water for at least 30 minutes. This prevents them from burning on the grill and stops wood chips from contaminating the lobster.

2

<strong>Prepare the Lobster:</strong> Using sturdy kitchen shears, cut the top of the lobster shell lengthwise, from the base of the tail to the start of the tail fin, without cutting through the meat. This incision facilitates the exposure of the meat.

3

<strong>Expose the meat:</strong> Use your thumbs to gently open the cut shell, exposing the white meat. Gently pull the meat upwards and rest it over the skin, like a 'cavalier' on its saddle. This ensures more even cooking.

4

<strong>Skewer the lobster:</strong> Insert one or two skewers (depending on the size of the tail) through the lobster from end to end, piercing the meat and the exposed shell. This will keep the tail straight during grilling, preventing it from curling.

5

<strong>Make the lemon butter:</strong> In a small saucepan, melt the unsalted butter over low heat. Add the juice and zest of Sicilian lemon. Mix well and reserve a small portion to drizzle at the end, enhancing the freshness.

6

<strong>Season the lobster:</strong> Brush the lobster meat generously with the melted lemon butter. Season with sea salt and freshly ground black pepper. This step is crucial to infuse flavor into the meat.

7

<strong>Preheat the grill:</strong> Heat the grill over medium-high heat. The grill must be very hot to sear the lobster quickly and ensure even cooking without sticking.

8

<strong>Grill the lobsters:</strong> Place the lobster skewers directly on the hot grill, meat side down. Grill for 3-4 minutes, until the meat is opaque and grill marks appear. Keep watch.

9

<strong>Flip and finish:</strong> Flip the lobsters and grill for another 3-4 minutes, or until the meat is completely opaque and firm to the touch. The exact time may vary with the size of the tail, adjust as needed.

10

<strong>Finish with herbs:</strong> Remove the lobsters from the grill. Transfer to a plate and drizzle with the remaining reserved lemon butter. Sprinkle generously with fresh chopped parsley and fresh chopped scallions. Serve immediately to enjoy maximum freshness.

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Chef Tips

- Soak the wooden skewers in cold water for at least 30 minutes before using so they don't burn on the fire. - Brush the meat generously with lemon butter both before putting it on the grill and when turning the piece. - The lobster is ready as soon as the meat goes from translucent to opaque milky white and the shell turns bright red.

Variations

- Add 1 minced garlic clove and a pinch of red pepper flakes to the melted butter to provide a spicy aromatic profile. - Sprinkle fine lemon zest and sea salt flakes over the meat immediately before removing from the grill to serve. - Finish with a splash of cognac or dry white wine over the tails in the final minute to flambé on the grill.

Substitutions

- Lobster tails can be replaced with large langoustine tails, shell-on jumbo shrimp, or fresh scallops on skewers. - Unsalted butter can be replaced with clarified butter (ghee) with a drizzle of extra virgin olive oil. - Fresh parsley and chives can be complemented with fresh chopped tarragon or fresh thyme leaves.

How to Store

Keep the leftover grilled lobster in an airtight container in the refrigerator for up to 2 days. To reheat without hardening the noble meat, gently heat in a skillet with a tablespoon of butter over low heat for just 2 minutes.

Can You Freeze It?

It is not recommended to freeze the lobster meat after grilling, as the delicate texture becomes dry and spongy upon thawing. It is preferable to freeze the raw tails and thaw them in the refrigerator before grilling in butter.

What to Serve With

Pairs exceptionally well with saffron rice, butter-sautéed vegetables like fresh green asparagus, or creamy yuca purée. To drink, serve chilled brut sparkling wine, mineral chardonnay white wine, or champagne.

Frequently Asked Questions

How do I open the shell of the lobster tail without tearing the meat apart?

Use sturdy kitchen shears cutting the top shell from the beginning to the tail, separating with your fingers delicately.

How to know precisely when the lobster meat is done?

The meat should reach an internal temperature of 60°C to 63°C, presenting a firm consistency and a totally opaque white color.

Can I make this recipe in a cast-iron grill pan on the stove?

Yes, heat the cast iron skillet well with a drizzle of olive oil and grill for 4 to 5 minutes on each side, basting with butter.

What is the reason for pulling the meat up over the crust before baking?

This French technique (piggyback) supports the meat on the bone, ensuring even cooking and a banquet-worthy presentation.

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