FRIJE

Instructions

• 1.   Take a live lobster, it is recommended to kill it beforehand, either by placing it in the freezer or by throwing it into boiling water. Cut the tail in half lengthwise by inserting the knife into the body, on the tail side, with the blade directed towards the claws. Then, push the blade down to the cutting board before making a clean cut. Flip the lobster over and split the tail in the same way.
• 2.   Remove the stomach sac and the intestinal thread from the tail. Put the black or greenish part in a bowl (coral). Season the flesh with salt and pepper, oil or brush with melted butter. Remove the rubber bands from the claws (in principle, there is no risk anymore). Place the halved lobster on the hot grill. Cook for 2 to 5 minutes depending on the size, then flip onto the shell for the same amount of time.
• 3.   Finish cooking in the oven, making sure to protect the flesh with parchment paper or buttered aluminum foil. For the coral butter sauce, melt the butter in a saucepan over low heat, then add the coral and a tablespoon of Cognac. The sauce should be creamy. Serve your grilled lobster recipe immediately with its coral butter.
• 4.   Flambé the lobster before serving to enhance its flavor with Cognac. This will elevate the taste of this festive dish. To do this, place your lobster in a cast iron skillet with a long handle. Pour the preheated Cognac over the top. Use a long match to avoid burning yourself. Once the alcohol has completely evaporated, the flambéing is done.

Notes & Suggestions

• Source: https://www.cuisineaz.com/recettes/homard-grille-au-beurre-corail-42008.aspx?navdiapo=781-15