I’ve always lived in Rhode Island and going to the beach and enjoying seafood were always favorite family traditions.
Now that Jim and I have a family of our own, we enjoy seeing our children playing, swimming, and exploring the same beaches we grew up loving.
Part of the beach experience is being able to, after a day at the beach, meet the fishing boats coming back with their daily catch, and getting lobsters and crabs to take home.
Here are some photos of Angelina’s first lobster, her first trip to the beach, a recent trip to the beach, and beautiful Galilee, RI. Find out more about our special place https://www.galileerhodeisland.com
Ok, so, I posted this picture on Instagram – it was #tbt #throwbackthursday and since I had been part of the IG community for exactly 2 years as of yesterday I thought I’d share my very first post.
Grilled Lobster ! I was happily surprised that quite a few people liked the picture and were interested in the recipe. So, I decided to put it here in my blog, and hopefully inspire people to try it at home, either just for themselves, or for entertaining guests.
Grilled Lobster
This recipe is adapted from the cookbook: Lobster! By Brooke Dojny
You will need :
4 tablespoons butter
3 tablespoons fresh basil
2 teaspoons lime or lemon zest
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
4 small or 2 large live lobsters
2 tablespoons vegetable oil
Paprika
Lime or lemon wedges
1. Mix together and melt butter, basil, zest, juice, salt, and cayenne.
2. Parboil the lobsters. ( If you are comfortable to split the lobster live, go right ahead. ) I prefer parboiling – bring a large pot of water to a boil and add salt. Drop the lobsters head first into the boiling water, cover, cook, just until bright red, 3-5 minutes, depending on size. Remove with tongs and plunge into large bowl of ice water to stop the cooking , then split and clean.
How to Split and Clean
1. There is a cross mark on the top of every lobster shell near the head. Insert the point of a sharp, sturdy knife into this mark and plunge the knife straight down into the body. The lobster might move a bit, but don’t worry, it’s dead.
2. With one quick motion, cut the body in half through the head.
3. Turn and cut through body and tail.
4. Discard the intestinal vein and sand sacs in head near the eyes. Remove all that runny yellow- gray tomalley. Pull off rubber bands.
5. Build a hot charcoal fire or preheat gas grill to medium high.
6. Rub the lobster shells with the oil. Place lobsters on the grill cut sided up, brush the meat with butter mixture, and sprinkle with paprika. Close the grill. Cook, without turning, brushing them once or twice with more butter, until the meat is creamy opaque white but still juicy, 8-10 minutes.
7. Transfer to platter, brush them with more butter, and serve with lemon or lime wedges.
We usually serve them with corn on the cob and another seafood option, such as quahogs.
In the summer we keep it all super simple, but our real seafood feast is the traditional Italian Christmas Eve – 7 fish? 9? 13? It’s debatable about how many different types of fish should be there, but I think my mom goes a bit overboard. Here are a few that were on our table December 24, 2013 –
Are you in the Rhode Island area, or plan to be ? Check out https://www.rimonthly.com for the 28 Best Seafood Restaurants in RI
Also worth reading – publisher John Palumbo indulges in lobster love and lore in the July issue – “A Lobster Tale”
Thanks, friends !!
Hope this was useful, or at least, interesting enough you got to this last line;)
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