I live in Seattle, and every time I go to Pike Place Market, I look at these gigantic lobster tails at City Fish Company, and think, should I... I know they're not local--they describe them as "Caribbean rock lobster"--but this stall has a good reputation for quality, fresh fish, and they look sooo good. My only worry is, that's a LOT of expensive lobster to risk when I've never cooked it and have no clue what I'm doing. I think they suggest grilling them, but I'd like to have a little more instructions than that. Any suggestions? Direct or indirect heat? How long? Could I use a meat thermometer to make sure I'm getting them right (I've had overcooked lobster and I do NOT want to be responsible for doing that to a lovely piece of fish), and if so, what temperature am I aiming for?
Here's a photo, in case it helps you know what I'm talking about:
Any recipes or basic instructions would be greatly appreciated.
Updated 22 days ago | 2
Updated 5 months ago | 4
Updated 26 days ago | 10
Updated 4 months ago | 0
Updated 3 months ago | 42