MINNEAPOLIS (WCCO) – You don’t have to travel to Maine or the East Coast to get great lobster. Just travel to Minneapolis’ Nicollet Mall.

To celebrate summer, The Oceanaire Seafood Room in downtown Minneapolis is serving up two pound, steamed North Atlantic Lobsters for $35 on Friday, July 24th.

Chef Robert Wohlfeil from Oceanaire visited WCCO and showed the Mid-Morning crew how to cook lobster.

He also showed WCCO an extra twist on a traditional recipe that we have below!

 

Chili Lime Grilled Lobster
Ingredients/Tools:

3 Tbls Chili Powder
2 Tbls Brown Sugar
1 Tbls Ground Coriander
½ tsp Ground Cumin
½ tsp Garlic Powder
½ tsp Paprika
1 ½ Tbls Lime Juice
Zest of 1 lime
1 oz. Canola oil
Salt to taste

2 1 ¼ lb live Maine lobster
1 Large pot – for boiling the salted water
2 wooden skewers
Chili-lime wet rub

Directions
For the chili-lime: mix all ingredients in a small mixing bowl and reserve.

For lobster: Bring a pot of salted water to a boil and set a grill to high to allow it to come to temp.

Plunge the tip of a chef’s knife in the lobster’s heads.

Drop the lobsters in to the pot of boiling salted water for three minutes. Submerge the lobsters in an ice bath (one part water to one part ice cubes).

Clean and oil the surface of the grill.

Grill the lobster skewers on each side for two-three minutes, until the lobsters are cooked through.

After the lobsters are cool to the touch, use kitchen shears to deshell the lobsters.

Skewer the tail, knuckles and claws of each lobster on to a skewer and coat with the chili-lime wet rub.

Plate with grilled corn on the cob and boiled potatoes for a new take on a traditional lobster bake.

Comments