Faire cuire du homard dans une boîte de conserve au barbecue
Cooking Lobster in a Tin Can on the Barbecue
Servings 2
Equipment
- Large tin can (baked bean or chili 40-ounce can)
Ingredients
- 1/4 cup French salted butter
- 1 1/2 cups boiling water
- 2 8-ounce lobster tails
Instructions
- Wash and dry lobsters tails. Using very sharp poultry scissors (Joyce Chen) cut along each side of the thick membrane on the bottom side of the lobster shell, leaving it attached at the end of the tail. Make sure the membrane stays close to the meat. Place lobster tails on a paper towel on a baking sheet until ready to use.
- Start the barbecue on high. Place the butter and water in the can on the barbecue grill. When the water boils, add the lobster, tails-up into the can. Set timer for 10 minutes. Remove can from barbecue. Cut the membrane at the bottom of the tail and carefully remove it and the outer lobster shell. Wear gloves as the lobster is very hot.
- Cut lobster tail meat into chunks and place in a bowl. Cover and place in refrigerator until ready to use.