Shellfish feast

 Prepared another dinner for friends, from France, showing off wonderful Irish shellfish oyster and lobster.

oysters

Starter was Clew Bay oyster and Lissadel oyster, N3, a good medium size. The former being more crunchy and salty, the latter creamier and sweeter, both have their characters and both well liked.

medium rare lobster tail

Then barbecue lobster, the head was cut off and kept whole, so were the claws. Cut the tail into halves and spread butter on top.

On medium hot charcoal, cook the tails first, with the lid on for 2 minutes, then off for another 2 minutes. They are medium rare, translucent, super sweet and still crunchy.

This is the best cooking degree for lobster tail, for me, sashimi lobster tail is crunchy but mild in flavour, cooked is sweet but tough.

lobster head and claws

lobster heads and claws

lobster claws

Then grill the head and claws, claws ready in around 6-8 minutes depending on size , just cooked, sweet and juicy.

The head need to be cooked longer, creamy Unami tomalley, a lot of meat to pick out from the legs.

Delicious meal and everyone very satisfied.