The proper method to cook Florida Lobster
First you have to produce some tails. I have pulled a couple from the freezer. They were frozen in solid blocks of ice to prevent freezer burn. These tails are from Daytona Beach, and what a nice pair. I believe that to boil a tail is to ruin a tail. You will too once you try this method.
These tails were bigger than the Key's lobster we often joke about. Some folks grill their tails in the shell, and I have been known to also use this method. However, when you are after the perfect lobster meal, this method will not suffice. There is a layer of tough skin under the shell that you must remove in order to make the tail perfect. Below is the method I use.
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The first step after the tails are thawed is to split them on the hard shell using a good pair of kitchen sheers. When you have finished, flip it over and split the belly. Do your best not to cut into the meat. Take a close look at the photo of the belly side, and notice the little fins have been removed. I do this with sheers before I freeze them. I also cut the sharp points of the shell to prevent the freezer bag from being punctured. The meat will not pull out of the shell unless you remove the fins.
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Remove the meat from the shell, pulling it without much effort will separate the meat from the tail.
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Now you will need a good sharp fillet knife. We are going to remove the meat from the new shell, which is the tough skin on the top of the tail. If you start with the tough skin to the cutting board, you make a shallow cut down the center of the belly and the meat will fold apart.
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Now you lay the edge over, and fillet the skin off. It takes some practice, but once you get it, you got it. This is the point where you appreciate not cutting into the skin with the sheers. Once you get the two outer chunks off, you will see a small strip of meat remaining on the skin. This is the best piece of meat on the entire lobster. I usually save them from all the tails I clean, and cook them aside from the other sections. I make sure that I get them before anyone else so nobody catches on to my trickery.
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Once you have the meat rinsed, pat it dry with a paper towel or kitchen towel. There are only two secret ingredients, olive oil and Everglades Seasoning. I use the regular Everglades most of the time, but occasionally I use the Everglades Heat.
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I place the meat in olive oil and coat it evenly. You can fire up the grill, which ever kind you use. I opted for the indoor variety. It was raining outside. You will need a good wire rack which will allow you to turn the meat without damaging it.
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You place the meat on the grill, and watch it like a hawk. You want to flip it when you notice the meat turning from clear to white. Over cooking lobster will dry it out. I sprinkle both sides with the Everglades, and let it cook in.
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I lay the cooked meat on a bed of rice. This is a meal fit for a SEAHUNTER.
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