Dry Heat lobster cooking
Dry Heat lobster cooking refers to the baking, broiling, roasting, and most commonly grilling methods.
Dry Heat cooking lobster requires a little more attention, experience, and judgment from the chef, as each method employs many variables that effect the timing and process of cooking: The oven setting; the volume of fuel burning; the positioning of the lobster on grill or grate; the distance above or below direct flames. Each variable introduces the possibility of different temperature levels as the lobster cooks. It comes down to doing it once or twice and then you know
“Wet Heat lobster cooking” by boiling or steaming employs a single cooking temperature: The temperature of boiling water, so that is as easy as watching the clock.
Dry Heat Lobster Cooking is very popular
Flames from Dry Heat lobster cooking on a grill add rich and complementary flavors to the meat. But baking, broiling, or roasting in a conventional household oven also results in a unique signature meat flavoring. Each method of dry-heat cooking lobster produces a distinct taste quite different from the others.
As far as which fuel is used on a grill or in an oven, it does not seem to make a distinct difference in taste. Typically, we use charcoal or wood chips. But, friends who grill with gas say it’s the direct contact with the flame that infuses the lobster meat with such magic tastes, not the fuel itself. In a conventional household oven dry-heat lobster cooking either with gas or electricity both seem to add similar rich flavors regardless of the fuel used.
However, Dry Heat Lobster Cooking adds
two requirements for chefs
Firstly, a marinade. A marinade keeps the meat from becoming tough and overdone when using any “dry heat” lobster cooking method. Dry heat will dry out any meat, including lobster. So, the marinade allows the heat to cook and keeps the meat moist and tender. Plus, some marinades introduce unique tastes that a chef may want to use to complement the lobster. Our simple quick marinade concoction does not introduce new tastes, but it does heighten nature’s glory. Here is our marinade: olive oil, lemon juice, mustard, salt, and black pepper. Some more complicated marinades may enhance the taste.
Secondly, all “dry heat” cooking methods — baking, grilling, roasting, or broiling — require the lobsters be dead before being put to the heat. We do not cook live lobsters over or under a dry heat. It seems disturbingly cruel to do so; but also, we are told, it significantly reduces the tenderness of the meat. We blanch our lobsters for about two minutes (see ★ on Blanching Lobster). Others prefer to pierce the nerve cord with a simple stroke of a pointed chef’s knife through the thin under shell.
In either instance, once dead, a chef can commence cooking lobster under a dry-heat method immediately. Or, a chef may wrap the blanched lobster in a kitchen towel and pop them in the refrigerator for up to three days before continuing with the cooking, deploying either the Wet Heat or Dry Heat lobster cooking options. In New England, many gourmet restaurants and clubs blanch lobsters and keep them cooled, awaiting the customer.