Cooking Live Lobsters

For Valentine's Day this year, the wife and I cooked live lobsters. I wanted them to do battle for the privilege of being cooked last, kind of like my own personal Thunderdome, but the lobsters, sluggish from their fridge-induced coma, just flexed a little.

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Here they are after about 10 minutes in the steamer:

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We intentionally undercooked them.  We wanted the meat to be just firm enough to handle the final stages of cooking on the grill. The meat is still a little translucent:

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We rubbed them with canola oil and started them flesh side down to get a nice sear on the tail meat, and then flipped them over and slathered roasted garlic and herb butter all inside the shell:

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We complemented the lobsters with some cajun corn, fresh baked bread, lemon, and of course our homemade butter for dipping:

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It was a wonderful mess. We had to improvise to get the last bits of crustacean goodness out of the shells. (Hence the hammer)

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For more information on how we cooked the lobsters, click here to watch Bobby Flay demonstrate.

Cooking Live Lobsters
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