{"id":10757,"date":"2012-04-24T08:14:10","date_gmt":"2012-04-24T12:14:10","guid":{"rendered":"http:\/\/www.thasneen.com\/cooking\/?p=10757"},"modified":"2013-03-11T03:31:57","modified_gmt":"2013-03-11T07:31:57","slug":"garlic-butter-lobster-broiled","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/garlic-butter-lobster-broiled\/","title":{"rendered":"Garlic Butter Lobster &#8211; Broiled"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10762\" title=\"broiled lobster\" alt=\"\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2012\/04\/broiled-lobster.jpg\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/04\/broiled-lobster.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/04\/broiled-lobster-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>Simplicity personified&#8230;<\/p>\n<p>Give me lobster everyday and I&#8217;ll be one happy soul. Being a lobster fanatic, I don&#8217;t know why it took me so long to make lobster in my kitchen. I usually order lobster at restaurants and most of the time I had to dive in deep into the dish in search of lobster. There is nothing more\u00a0disappointing than finding a teeny weeny bit of lobster. A few weeks ago I had lobster at a French restaurant, &#8216;the tasting room&#8217;, unlike other restaurants they were generous and the sight of huge chunks of lobster meat cheered me up and I enjoyed it like anything.<\/p>\n<p>Hope everyone had a lovely Monday. It was an unbelievably windy day, as I walked through my campus I felt the wind might knock me down, glad that I am intact. While I was driving, I felt the car vibrating, glad that my car is intact. After reaching home, looking into my backyard I saw the barbecue grill lying flat on the ground, the wind did have a tug of war with the heavy grill, glad that I don&#8217;t have to buy a new grill&#8230;<\/p>\n<p>I wrapped up Sunday by serving this garlic butter lobster. As always my goal was to cook in the most simplest way, yet it should taste delicious. I made a simple marinade as I didn&#8217;t want to overly flavor up the lobster and wanted to enjoy the taste of it.<\/p>\n<p><strong>Garlic Butter Broiled Lobster<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10763\" title=\"garlic butter lobster\" alt=\"\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2012\/04\/garlic-butter-lobster.jpg\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/04\/garlic-butter-lobster.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/04\/garlic-butter-lobster-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>Lobster, 5-6 oz- 2 halved<\/li>\n<li>Garlic, grated fresh- 1 clove<\/li>\n<li>Lemon zest, grated- zest of 1 small lemon<\/li>\n<li>Mint, minced- 3 to 4 leaves (optional)<\/li>\n<li>Ground pepper- 1\/4 tsp<\/li>\n<li>Salt- little<\/li>\n<li>Butter, melted- 2-3 tbsp<\/li>\n<\/ul>\n<p><strong>Instruction<br \/>\n<\/strong><\/p>\n<ul>\n<li>I didn&#8217;t have the nerve to buy the whole lobster, so I got the halved frozen lobster.<\/li>\n<li>Rinse the lobster under running water.<\/li>\n<li>Place the halved lobster with the shell side down on a cutting board.<\/li>\n<li>If you look at it, you can see that the meat has a thick white covering with small thorns on it.<\/li>\n<li>Using a kitchen scissor, cut the covering and remove it so that the meat forms the top layer.<\/li>\n<li>In a small bowl, combine all the other ingredients.<\/li>\n<li>Butter should be melted.<\/li>\n<li>Dip a pastry brush in the butter garlic marinade, and brush it evenly on the lobster meat.<\/li>\n<li>Let stand for a few minutes.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10764\" title=\"making-lobster\" alt=\"\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2012\/04\/making-lobster.jpg\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/04\/making-lobster.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/04\/making-lobster-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/04\/making-lobster-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>Place the marinated lobster on a baking pan lined with aluminum foil.<\/li>\n<li>Turn the broil mode in the oven to low.<\/li>\n<li>Keep the oven rack in the middle (don&#8217;t keep the rack on top)<\/li>\n<li>Place the pan on the rack and broil for 10-12 minutes. ( Broiling time depends upon the thickness of the tail, so keep an eye)<\/li>\n<li>Don&#8217;t over broil it as the lobster will burn.<\/li>\n<li>Remove from the oven and serve warm.<\/li>\n<li>I served the lobster along with quail egg fried rice and boiled purple sweet potatoes.<\/li>\n<\/ul>\n<p><strong>Tips:<\/strong><\/p>\n<ul>\n<li>Broil the lobster in the shell so that it will remain moist<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<div class=\"easyrecipe\">\t<link itemprop=\"image\" href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2012\/04\/broiled-lobster.jpg\" \/>\n<div class=\"item ERName\">Garlic Butter Lobster &#8211; Broiled<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">Lobster, 5-6 oz- 2 halved<\/li>\n<li class=\"ingredient\">Garlic, grated fresh- 1 clove<\/li>\n<li class=\"ingredient\">Lemon zest, grated- zest of 1 small lemon<\/li>\n<li class=\"ingredient\">Mint, minced- 3 to 4 leaves (optional)<\/li>\n<li class=\"ingredient\">Ground pepper- 1\/4 tsp<\/li>\n<li class=\"ingredient\">Salt- little<\/li>\n<li class=\"ingredient\">Butter, melted- 2-3 tbsp<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">I didn&#8217;t have the nerve to buy the whole lobster, so I got the halved frozen lobster.<\/li>\n<li class=\"instruction\">Rinse the lobster under running water.<\/li>\n<li class=\"instruction\">Place the halved lobster with the shell side down on a cutting board.<\/li>\n<li class=\"instruction\">If you look at it, you can see that the meat has a thick white covering with small thorns on it.<\/li>\n<li class=\"instruction\">Using a kitchen scissor, cut the covering and remove it so that the meat forms the top layer.<\/li>\n<li class=\"instruction\">In a small bowl, combine all the other ingredients.<\/li>\n<li class=\"instruction\">Butter should be melted.<\/li>\n<li class=\"instruction\">Dip a pastry brush in the butter garlic marinade, and brush it evenly on the lobster meat.<\/li>\n<li class=\"instruction\">Let stand for a few minutes.<\/li>\n<li class=\"instruction\">Place the marinated lobster on a baking pan lined with aluminum foil.<\/li>\n<li class=\"instruction\">Turn the broil mode in the oven to low.<\/li>\n<li class=\"instruction\">Keep the oven rack in the middle (don&#8217;t keep the rack on top)<\/li>\n<li class=\"instruction\">Place the pan on the rack and broil for 10-12 minutes. ( Broiling time depends upon the thickness of the tail, so keep an eye)<\/li>\n<li class=\"instruction\">Don&#8217;t over broil it as the lobster will burn.<\/li>\n<li class=\"instruction\">Remove from the oven and serve warm.<\/li>\n<li class=\"instruction\">I served the lobster along with quail egg fried rice and boiled purple sweet potatoes.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div>\n<div class=\"ERNotesHeader\">Notes<\/div>\n<div class=\"ERNotes\">Broil the lobster in the shell so that it will remain moist<\/div>\n<\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.2.1682<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Simplicity personified&#8230; Give me lobster everyday and I&#8217;ll be one happy soul. Being a lobster fanatic, I don&#8217;t know why it took me so long to make lobster in my kitchen. I usually order lobster at restaurants and most of the time I had to dive in deep into the dish in search of lobster. &hellip; <\/p>\n","protected":false},"author":1,"featured_media":10762,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[422,427,632,91],"tags":[],"class_list":["post-10757","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american","category-french","category-lobster","category-main-dish-for-lunch-or-dinner"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/10757","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=10757"}],"version-history":[{"count":0,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/10757\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/10762"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=10757"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=10757"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=10757"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}