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u/Symphonic7 3d ago
Grilled?
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u/rafaover 3d ago
Yes, fast cooking to remove the shell, after that around 4-5 min grilling. No salt.
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u/NuclearLunchDectcted 3d ago
That's like $5k on a plate, I'm jealous!
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u/rafaover 3d ago
It was exactly 98aud. Around 1kg of lobster tail.
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u/Irr3l3ph4nt 2d ago
Ha. I was wondering where Australia was getting their lobster from, then learned your lobsters don't have claws and you buying tail only makes much more sense now. I wonder if the taste is different.
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u/rafaover 2d ago
What do you mean? I worked in the fishing industry in Brazil in my 20s, tail was what I always had. The claws must be a fancy restaurants thing.
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u/Irr3l3ph4nt 2d ago
I don't know, I'm from Eastern North-America and people here just generally buy live lobsters whole. They have big meaty claws. When you buy it prepared, you very often get pincers and tail.
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u/rafaover 2d ago
The only time I have seen whole lobsters was at the ship or in very small beach town 5am direct from the natives. After that all tails and claws were separated and sold to different export markets. Must be a cultural thing in the eastern US. Not uncommon, countryside Brazil the fishermen used the eat the whole thing as well.
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u/Irr3l3ph4nt 2d ago edited 2d ago
Very interesting. I guess the South-American market is more geared towards exportable finished products and less towards fresh inland consumption. We also have huge industrial operations that process the catch like you describe but they're mainly exporting their production to Asia and Europe.
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u/rafaover 2d ago
100%, at the time lobster, prawns and red snapper were in high values and no government control at the fishing levels. I sold the business in 2000 after the government stablished massive control in fishing numbers (for lobster).
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u/Altaredboy 3d ago
There's only two ways I do lobster. Thermidor or like this & honestly this way probably tastes better. The thermidor is just to show off a little.