Apparently there’s a glut of lobster as people have stopped buying it in the face of the declining economy. Consequently, prices are at their lowest in 25 years. I may have to investigate at my local grocer. Here’s NY Times’ take on a simple way to make use of them. Broiled Lobster With Cajun Butter Ingredients 1 cup (2 sticks) unsalted butter, melted 1 tablespoon kosher salt 1 1/2 teaspoons cayenne pepper 1 1/2 teaspoons paprika 1 teaspoon freshly ground black pepper 3/4 teaspoon onion powder 3/4 teaspoon dried thyme 1/2 teaspoon garlic powder 1/2 teaspoon dried oregano 1/8 teaspoon mustard powder 4 live lobsters, about 1 1/2 pounds each Directions Preheat broiler. Arrange an oven rack 4 inches from heat source. To make Cajun butter, stir together all ingredients except lobsters in a small bowl. Place lobsters in bag in freezer for 15 minutes to slow their metabolism. Place a lobster on its back. Using a sharp knife and quick movement, slice lobster in half lengthwise from head to tip of tail. Grab both sides of shell and split open body, cracking through its hard back. Scoop out its gray-green innards. Use back of a heavy knife to crack open both claws. Repeat with remaining lobsters. (You can have a fishmonger do this for you as long lobster meat is cooked within an hour.) Arrange lobsters in a single layer in a large roasting pan (or use 4 large gratin dishes). Coat body and claw meat generously with Cajun butter. Broil, basting once halfway through with pan juices, until lobster meat is cooked through and slightly charred, about 12 minutes. Remove lobsters from oven. Spoon pan juices over lobsters and serve.
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Apparently there’s a glut of lobster as people have stopped buying it in the face of the declining economy. Consequently, prices are at their lowest in 25 years. I may have to investigate at my local grocer. Here’s NY Times’ take on a simple way to make use of them.

Broiled Lobster With Cajun Butter

Ingredients

  • 1 cup (2 sticks) unsalted butter, melted
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons cayenne pepper
  • 1 1/2 teaspoons paprika
  • 1 teaspoon freshly ground black pepper
  • 3/4 teaspoon onion powder
  • 3/4 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon mustard powder
  • 4 live lobsters, about 1 1/2 pounds each

Directions

  1. Preheat broiler. Arrange an oven rack 4 inches from heat source. To make Cajun butter, stir together all ingredients except lobsters in a small bowl.
  2. Place lobsters in bag in freezer for 15 minutes to slow their metabolism. Place a lobster on its back. Using a sharp knife and quick movement, slice lobster in half lengthwise from head to tip of tail. Grab both sides of shell and split open body, cracking through its hard back. Scoop out its gray-green innards. Use back of a heavy knife to crack open both claws. Repeat with remaining lobsters. (You can have a fishmonger do this for you as long lobster meat is cooked within an hour.)
  3. Arrange lobsters in a single layer in a large roasting pan (or use 4 large gratin dishes). Coat body and claw meat generously with Cajun butter. Broil, basting once halfway through with pan juices, until lobster meat is cooked through and slightly charred, about 12 minutes. Remove lobsters from oven. Spoon pan juices over lobsters and serve.

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