Grilled Lobster and Secret Sauce

The Best Grilled Lobster

This is, absolutely, hands down, the Best Grilled Lobster that I have ever had and it is so easy to prepare and grill.  The hardest part is dispatching a live lobster, if that sort of thing bothers you, but I show you the most humane way to do it and the quickest way to to clean and sanitize your lobsters, before grilling.  But, this tutorial isn’t just a how to, I give you the best secret sauce recipe to saturate the meat and it makes the lobster more savory and succulent than you could’ve ever imagined.

3 Pound Grilled Lobster

I’ve been waiting a long time to show you how I cook a Grilled Lobster.  The reason being that, up until now, there wasn’t anywhere near by selling live lobsters.  A while back I filmed and posted about my local Oriental Market.  Well, right next door, another Asian market, about the size of Walgreen’s, opened with a large variety of seafood options, including live crab and lobster tanks.  I was so excited.  The only problem was, they only had dungeness crabs.  I talked to the owner and checked back weekly for several months but they were really having a hard time finding a vendor with reasonable prices that would deliver to this area.  Long story short, they found one.  I’m still not ecstatic about the price but at least, now, they are available.  And thanks to my Patrons, I was able to walk in there last week and say, “Give me the biggest one!”

How much does a 3 lbs Grilled Lobster Cost?

This Grilled Lobster ain’t no joke and at these prices, who’s laughing?  I mean, if this is the market price, can you imagine what a 3 pound lobster would cost in a Restaurant.  The basic philosophy and justification behind restaurant cost is basic biz 101;supply and demand, overhead and employment cost and of course profit.  The easiest way to calculate this equation is to take the cost of the product and times that price by 3.  I paid $46.03, American, for this lobster.  So, in a nutshell, a restaurant would charge you close to $160!

YouTube Trolls often comment, “Poor Man’s my Ass” on my videos because they don’t grasp or understand this concept.  Also the fact that there is a time and a place for everything.  I don’t buy expensive food and cook and eat like this all the time.  That’s just ridiculous.  But, occasionally, for holidays or a special dinner, with my wife and family, I make an exception.  And the more of you that choose to get involved with my work, can help me make this happen, for you, more often.

Also, ironically, if you google, “lobster food history”, you’ll find that lobster was considered “Poor Man’s” food and served only to people and families in poverty.


Dispatching a Live Grilled Lobster

It’s always best to cook fresh and the only way to cook a fresh Grilled Lobster is to dispatch a live one.  This isn’t for the faint of heart but I strongly believe it’s for the greater good.

The last 100 hundred years or so we’ve gotten away from such practices and we no longer appreciate what we are eating.  We live in a world of instant gratification and all of the work that goes into the hamburgers we all love to eat so much is taken for granted.  We need to get more hands on and stop filling our heads with delusions that it’s wrong to do it or that it’s okay as long as someone else is doing it.

That being said, I show you the most humane way to dispatch a live lobster in the video.  The only thing I didn’t mention, however, is the fact that I placed the lobster in a more dormant state before doing so.  A lobsters normal habitat and water temp can vary between 45 to 60 degrees Fahrenheit, depending on where it’s from.  So, you can place the lobster in colder temperatures, like a sink full of ice water or a freezer, for 20 to 30 minutes, and the lobster will become more calm and docile.  This hibernation like state is considered, by many, to be the more humane way to take a lobsters life with a quick plunge of a sharp knife to the back of the head.  It’s quick and virtually painless.

Now all you have to do is clean the cavity and harvest the goods.

Grilled Lobster Tomalley and Roe

Before you cook your Grilled Lobster, you have to clean it.  Technically you can just throw them on the grill without doing so but there are a few things you should know about.  First is the Tomalley, which controls the digestive glands in the lobster.  Second is the Roe and it’s more or less lobster caviar.  Both are considered a delicacy but in truth, I don’t care for either.  The picture above is the Roe and it can be served raw or cooked.  Generally you just mix in some salt.  The Tomalley can be used as a spread, like butter but it’s best to just leave it alone and wash it down your sink, like I do in the video.  There are health risks associated to eating Tomalley, so proceed with caution.  Also, the same way you devien shrimp, you can devien lobster.

Eating Grilled Lobster

You’re Grilled Lobster can, technically, be baked if you prefer or if you just don’t want to grill.  In all honesty the grill just adds that smokey flavor which can be achieved with liquid smoke if you’re cooking in the oven, but still want the grilling taste.  The secret sauce recipe I give you below is more of a paste or a “topping”, if you will, that should be applied towards the end of the cooking.  Make sure the meat is well moisturized with some olive oil, beforehand, so the lobster doesn’t dry out and bake at 350 degrees Fahrenheit for 1 1/2 minutes per ounce before applying the butter paste topping.  If any of the topping mix is left, when it’s done, just add a few tbsp more of melted butter for dipping.

You can eat the Claws, Arms, Tail and you can use a rolling pin to squeeze meat out of the legs.  There’s more meat at the base of the legs and in the body than most people realize, so be sure to check every nook and cranny.

Other Lobster Recipes: Lobster Tail with Claws, Tempura Lobster Tail, Lobster Bisque, Lobster Sauce, Stuffed Lobster, Poor Man’s Lobster

Grilled Lobster Ingredients:

2 lobsters
2 tbsp Olive Oil
3 Garlic Cloves
5 Fresh Basil Leaves(do not use dried)
2 Green Onions
4 tbsp Butter
Salt and Pepper to taste

Water for steaming

After the lobsters have been cleaned, steam them in a couple inches of water for 5 to 10 minutes, depending on their size.
Then Grill as instructed in the video for an additional 5 to 10 minutes before applying the Garlic, Basil, Onion and Butter paste.
Use half the butter for the paste and the other half for dipping the Grilled Lobster meat.

Roasted Bone Marrow

The Best Roasted Bone Marrow

If you’re a big fan of Roasted Bone Marrow, you’re in for a real treat because this dish can cost buku bucks in European and French restaurants.  Doing it your self at home, however, can cost pennies on the dollar.  So it’s well worth tucking some of that cash away, for a rainy day, and brushing up those skills in the kitchen.  Not to mention, the flare and presentation of this dish is enough to impress anyone.  So get comfortable and let me show you how it’s done.


Buying Bone Marrow

When you head off to the grocery store or to your local butcher, to buy Bone Marrow, you’re actually purchasing Beef or Lamb Bones(depending on where you live).  For this recipe, I purchased Beef Bones but you can apply the same recipe and technique to Lamb if that’s what you’re using.  I found that I can buy Beef Knuckle bones, frozen, at a fraction of the cost of the Long-shanks.  The problem is, however, there isn’t as much bone marrow to be extracted and half of the bones didn’t have any to be removed at all.  It’s better to buy these bones for Beef Bone Broth, which I will be showing you how to make in the next post.  The Long-shanks were much meatier and had a lot more marrow to be extracted but the price difference between the two was tripled.

Cleaning Bone Marrow Bones

Bone Marrow is really easy to clean.  In fact you don’t even have to do it if you want to just skip down to the next pic.  No?  Okay!  Well, what you have to consider is that most butchers have a ton of meat to cut, literally, everyday.  So, sometimes, the bones are left with a lot of scrap meat still attached to them.  It’s not the worse thing in the world but it can be a little unsightly and scrappy looking if you’re serving this dish to someone you want to impress.  All you have to do is tip the bones up on their ends, on a cutting board, and hack down the sides of the bone, scraping them clean.  I highly recommend using a knife you don’t want to keep sharp because the bone will dull the blade, but it’s well worth doing if you like your bones clean.

The second Trick is soaking the bones in salt water.  Most people recommend soaking them over night but the truth is, they’re usually clean in only 6 to 8 hours.  You only need 1 teaspoon per cup of water and it doesn’t have to be an exact measurement, either, just close enough.  I’m sure you’ll find that the bones look remarkable after a good soak and will appear to have been bleached.


Grilled Bone Marrow

You may have noticed that I Grilled these Roasted Bone Marrow Bones.  They are just as easily prepared in the oven, if you prefer.  I just like the flavor of the grill better for most meat recipes.  Roasted Bone Marrow is a lot like butter or spread and if you think of it like unsalted or salted butter, you’ll know whether or not you should season your Marrow.  Personally I think it’s practically flavorless without.  But, because this recipe is best served on a baguette, I highly recommend that you try my Tomato and Basil Bruschetta or my Bruschetta with Roasted Peppers and Ricotta.  Also, if the traditional salad topping, for the Bone Marrow, doesn’t sit well with you, I suggest you try my Chimichurri.  Personally, I like it much better.

On a side note, like I mention in the video, Bone Marrow is often served with a shot of Whiskey.  To make it fun, don’t just shoot the whiskey.  Instead, after you’ve eaten the marrow, place one end of the bone in your mouth and hold the other end up, like a flute.  Then poor the shot of whiskey into the middle of the high end, where the marrow use to be, and drink your shot.

Roasted Bone Marrow Ingredients:

1 French Baguette, sliced

8 to 10 lbs Beef Bones
2 qts Water
1/4 cup Salt

2 tbsp Olive
1 Lemon, squeezed
2 Green Onions, chopped
1 bunch Parsley, chopped
1 Garlic Clove, chopped
1 tsp Fish Sauce, optional
Salt and Pepper to taste

Grill or Roast Bones in the oven for 20 to 25 minutes at 375 degrees f.

Grilled Lamb Chops with Pesto

Easy Grilled Lamb Chops with Pesto

I say these Grilled lamb Chops are easy to make because Lamb Chop recipes are simple and incredibly delicious, to boot.  I’m telling you, if you’re a steak fan, a rack of lamb, prepared properly, will blow your mind.  I, for one, now understand why there are so many historical stories about sacrificial lambs.  Okay, I might not get the whole religion part but I get that giving up and slaughtering your own lamb truly is a sacrifice, if you’re not gettin’ any!  I mean, COME ON!  Lamb Chops are sooo tasty.

The Secret to Grilled Lamb Chops

When you’re preparing Grilled Lamb Chops, all you need to do is clean them up a bit.  That means, trim the fat and remove the Silver Skin from the meat.  This will keep them lean and less chewy to eat.  If you want to get super fancy, you can French the bones as well but unless you’re serving the president, or someone that thinks they’re royalty, it really isn’t necessary.  Plus, sucking the fat off the bones is one of the best things about eating Lamb Chops, so don’t deprive yourself of that.  Go a head and let heart disease settle on in and enjoy yourself, for crying out loud.

Now, after you’ve cleaned the rack, you can Salt and Pepper and grill as is or cut it into Lamb Chop portions before you grill.  Either way it will turn out the same, so it’s entirely up to you.  You’re going to need a good Pesto and you can either buy it premade or you can try my recipe.  I’ve listed the ingredients down below with a separate video tutorial but if you want to see the original post for that, CLICK HERE.

These Grilled Lamb Chops are great with the Pesto alone but if you’d like to have something to dip them in, you might want to look into my Tzatziki Sauce Recipe.  It has a nice Greek Yogurt base that you’re going to love.

Grilled Lamb Chops with Pesto Ingredients:

1 Rack of Lamb
2 tbsp of Pesto
Kosher Salt and Pepper to taste

Pesto Recipe
3 cups Basil Leaves, freshly packed
1/2 cup Almonds
1/2 cup Parmesan cheese, grated
3 Garlic Cloves
1/2 tsp Salt
1/4 tsp Black Pepper, ground
1/2 cup Olive oil
1 tsp Lemon Juice, (optional)

Be sure to watch both the Pesto and Grilled Lamb Chops video tutorials and I’ll show you just how easy these recipes are to make.