Roasted Lobster with Oregano and Chile
There are few things better than a good Maine lobster. With this technique, I preserve the taste of the sea by cooking the meat in its own juices. The secret? Cut the lobsters in half and balance the shells so that they capture all of the cooking juices. If you have a wood-burning oven, now is the time to use it.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
Preheat the oven to 450°F or heat your grill to high.
Step 2
Bring a large pot of water to a boil. Fill a large bowl with ice and water. Plunge the lobsters into the boiling water until submerged. Boil for 1 minute, then remove from the pot. Keep the water boiling. Remove the claws from the lobsters, using oven mitts or a kitchen towel if too hot to handle. Plunge the lobster bodies into the ice bath. Return the large claws to the boiling water and cook for 2 minutes. Add the small claws and cook them all together for 2 minutes. Transfer all the claws to the ice bath and remove when cold.
Step 3
Cut the lobster bodies in half down the center with kitchen shears. Remove the egg sacs, if present. Crack the lobster claws and remove one side of the shells, so that the meat is exposed on one side and cradled in the shell on the other. If roasting in the oven, arrange the lobsters and claws, shell side down, in a large roasting pan. Make sure the lobsters are lying flat so that the shells keep in the seasonings and juices, which will baste the meat while it’s cooking.
Step 4
If using fresh oregano, microwave it in 30-second intervals until dry and brittle, about 1 1/2 minutes total. Strip the leaves from the stems and crumble the oregano—fresh or dried—over the lobsters. Sprinkle the chile flakes all over, season with salt, and then drizzle with the lemon juice and oil.
Step 5
Roast the lobsters in the oven or balance on the grill grate and grill until aromatic and the meat becomes opaque, about 15 minutes. Serve immediately with lemon wedges.
c’est bon
Step 6
When I started cooking at home, I began using the microwave a lot more. I discovered that it’s great for making your own dried herbs. Just microwave in short intervals until brittle and fragrant. They’re fresher and more flavorful than the bottled stuff at the store.
