2118 Homard Grillé

Grilled Lobster

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Usually the lobster is taken live, split through the centre lengthways, seasoned, sprinkled with butter and grilled over a moderate heat allowing approximately 30 minutes for a lobster weighing between 900 g-1 kg (2 lb24 lb); it is preferable, however, to three-quarters cook the lobster in Court-bouillon first as in this way the flesh does not become quite so tough as when grilled from the raw state.

When removed from the Court-bouillon it is only necessary to split it in half, sprinkle with butter and grill for sufficient time to complete the cooking.

When ready, crack the claws to facilitate the removal of the flesh and place the two halves on a serviette or a special grill; surround with picked parsley and serve accompanied with Sauce Diable or any other well seasoned sauce suitable for grilled fish.