Cranston suggests preparing the lobster skewer shell down first, “so the butter has time to soak through the tail, which will also help to lock in even more moisture.” Cook it for around 14 minutes, and then flip it over so it’s flesh side down for a further two or three minutes. “That will give it some nice grill marks,” he says.
There are many ways to enjoy this deceptively simple, but always impressive, product. “It could make a great appetizer,” says Cranston, “or you can go classic and .”
But if he had to choose just one, however, he’d opt for his childhood favourite: the lobster roll. Simply remove the shell and lobster from the skewer, and slip it into a . “I would just squeeze some extra lemon over it, and sprinkle it with cut chives,” he says. “I don’t like mayonnaise in my lobster roll, but I know some people do. I prefer it fairly clean.”
All the better to let that lobster shine!
Whichever way you choose to showcase them, are sure to elevate any summer dining experience. As Cranston says, “Not many people serve lobster, and because this is so easy to do, it’s just a wow product.”