Broiled Lobster With Cajun Butter In Under 30 Minutes!
The New York Times presents a great new lobster recipe that will absolutely blow your mind and taste buds! You’ve got to check this out for yourself!
Broiled Lobster With Cajun Butter Time: 25 minutes
New York Times
Published: December 9, 2008
1 cup (2 sticks) unsalted butter, melted
1 tablespoon kosher salt
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons paprika
1 teaspoon freshly ground black pepper
3/4 teaspoon onion powder
3/4 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/8 teaspoon mustard powder
4 live lobsters, about 1 1/2 pounds each.
1. Preheat broiler. Arrange an oven rack 4 inches from heat source. To make Cajun butter, stir together all ingredients except lobsters in a small bowl.
2. Place lobsters in bag in freezer for 15 minutes to slow their metabolism. Place a lobster on its back. Using a sharp knife and quick movement, slice lobster in half lengthwise from head to tip of tail. Grab both sides of shell and split open body, cracking through its hard back. Scoop out its gray-green innards. Use back of a heavy knife to crack open both claws. Repeat with remaining lobsters. (You can have a fishmonger do this for you as long lobster meat is cooked within an hour.)
3. Arrange lobsters in a single layer in a large roasting pan (or use 4 large gratin dishes). Coat body and claw meat generously with Cajun butter. Broil, basting once halfway through with pan juices, until lobster meat is cooked through and slightly charred, about 12 minutes. Remove lobsters from oven. Spoon pan juices over lobsters and serve.
Yield: 4 servings.
Signing off at Pigging out!
Rocco “Boss Hog” Loosbrock
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