Grilled Lobster

So the first week of Greek Lent is behind us and it really wasn’t that hard adjusting from my regular diet to one without meat or any meat by-products in it. Each year I’ve been steering my diet towards one with more fish and seafood, beans and legumes and less meat. I don’t think I will ever give up on meat but I’ve been enjoying the variety in my diet that’s also offered me a healthier way of living.

The first day of Lent (Sarakosti) was this past Monday (Katheri Deftera) and although meat and cheeses and eggs are off the menu, seafood is fair game and in Greece, the day is still one of celebration. I thought it appropriate to splurge on some lobster. Although lobster is not dirt cheap here in Canada, it is also nowhere near the prohibitive prices in Greece.If you’re lucky, you will find a lobster for 30 Euros a kilo.

The lobster in Greece and in most of the Mediterranean is the spiny lobster – the claws like it’s Atlantic cousin are absent. The most common lobster in Greece is the spiny lobster. Another lobster also found in Greece (and Mediterranean) is the slipper lobster, known as the “lyra” or “kolohtipa” in Greek.

The lobster’s body is divided into two parts: the head and the thorax (mid-section) and the abdomen (tail). When buying a lobster, always choose fresh, live ones. Here in Canada, live lobsters are often found in large tanks. Choose a lively one, one that moves its claws and when you straighten its tail, it will quickly snap back. The shell should be hard.

Female lobsters are plumper and mature females will also contain a green roe that turns coral red when cooked. If you wish to eat a female lobster, look under the lobster’s thorax for the first set of feelers. They are soft for the female and hard if a male. Female lobsters also have shorter, wider tails. Choose a lobster that is from 1 1/4 to 1 1/2 lb. per person.

Here in Canada and the US, the most way to enjoy lobster is boiled or steamed with a serving of clarified butter for dipping. This is very decadent and extremely delicious. In Greece, popular lobster dishes are Astakomakaronada (lobster pasta), boiled or steamed lobster with an Athenian Mayonnaise or my new favourite – grilled lobster.

Lobster has a delicate, sweet meat flavour that shines very well when grilled. Much like grilled fish, the lobster needs very little adornment. A simple seasoning, a well-heated gas or charcoal grill and a Ladolemono (oil & lemon) sauce is all that is needed.

The hardest part about this recipe is that you will have to “dispatch” the lobster. Kill it. When I buy my lobster, I keep it in the fridge (for up to a day) until I’m ready to cook it. Here, one has to cut the lobster in half so as to grill it. The quickest and most humane way to kill the lobster is to place it in the freezer for about 20 minutes and then grip it by the back of its thorax, plunge the point of your chef’s knife between where the head meets the body. Now continue to dissect your lobster and try and ignore the still moving parts of the dead lobster…IT REALLY IS NOW DEAD!

Flavouring of the lobster is up to you but keep it simple. I’ve opted for brushing side of the lobster with its meat now exposed with olive oil and I sprinkle coarse sea salt and sweet paprika. The accompanying Ladolemono (oil & lemon sauce) contains the harvested roe (if a female), extra-virgin Greek olive oil (Cretan), chopped scallions, minced garlic, sea salt and dried Greek oregano or fresh tarragon.

Grilled Lobster (Αστακός στη Σχάρα)

(serves 4)

4 live lobsters (1 1/4 – 1 1/2lbs.)

olive oil

coarse sea salt

fresh ground pepper

sweet paprika

Lobster Ladolemono

1 small clove of garlic, finely minced

1 cup Greek extra virgin olive oil

juice of 1 lemon

1 heaping Tbsp. of Dijon mustard

1 scallion, finely chopped

1 Tbsp. chopped fresh parsley

2 Tbsp. dried Greek oregano

cooked roe of the lobster

1. After purchasing your live lobster, place in your fridge for up to one day. Place the lobster in your freezer for 20 minutes before dissecting (this puts the lobster to sleep). To limit any mess in your kitchen, place a cutting board that fits into a roasting pan (the liquid from the lobster will be contained in the pan). Grip the lobster by the back of its thorax, plunge the point of your chef’s knife between where the head meets the body. Continue to dissect the the lobster (lengthwise).
2. Remove and reserve the green roe sacs (if you have a female lobster) and remove and discard the vein/intestinal tract. Place them in a small heat-proof vessel or ramekin and pre-heat your grill. Place the ramekin in your grill and close the lid while you’re pre-heating. Your roe should turn red in a few minutes. Remove it from the grill, close the lid and continue pre-heating your grill.
3. In the meantime, brush the flesh-side of the lobsters with some olive oil and season with coarse sea salt and fresh ground pepper. Set aside.
4. Now onto making your Ladolemono. Mash your cooked lobster roe with a fork and place into a medium sized jar. Add your mustard, minced garlic, extra-virgin olive oil, juice of 1/2 lemon, oregano, scallions, parsley and some salt, seal with the lid and shake well. Have a quick taste and adjust accordingly. If you need more acid, squeeze in the remaining half of lemon and adjust taste with sea salt and your herbs. Set aside.
5. After your grill has sufficiently heated up, brush the grill surface to remove any residue and wipe/treat with some paper towel that has been treated with some vegetable oil.
6. Place your halved lobsters flesh-side down and grill for 3-4 minutes and then flip and grill for another 2-3 minutes or until the shells turn entirely red. Before serving, use the dull side of a chef’s knife to crack the claws and make for easier removal of the meat.
7. Serve the grilled lobsters on a platter (skin-side up) and shake your jar of Ladolemono and pour over each lobster. Serve with some fresh lemon slices, some potato salad or rice pilaf.
8. Serve with a Domaine Claudia Papayianni Viognier-Assyrtiko white.