00:00All right, another round of these fresh spiny lobsters brought in by our local fishermen here in San Diego.
00:05Love going to the dock to support them.
00:07So I got a couple of 3.5 pound spiny lobsters, aggressive.
00:11I didn't even want to let go of that ice bag, but time to prep them, put them to sleep.
00:17There we go, it's all said and done.
00:19And I've never done this before, but it's pretty easy, just removing the tail from the body.
00:25I'm going to cook everything here.
00:26I'm going to have the two tails, I'm going to have one split and one whole.
00:30I'm going to take those bodies because there's meat all up into those legs, so we're cooking everything.
00:36There is no waste here.
00:38The first prep will be removing the shell from the one tail and just letting it ride like that.
00:44And then I want to take one and split it.
00:47When you split a lobster like this, it definitely cooks a lot quicker because it's cut in half and the
00:53meat is just more exposed that way.
00:55And so there we go.
00:56Everything's ready.
00:57I'm going to take some Tony's, hit it nice and heavy.
01:00That'll be my seasoning.
01:01Then I'm going to take the meter probes, put it in the center because we're going to take this to
01:05about 145.
01:06That's your safe meeting temp for lobster.
01:09Like I said, the whole body, the tails, everything's getting cooked.
01:12So I want to get as much meat out of this as possible.
01:15Right before I pulled it off, put some melted butter on there and it's all lathered up flavor.
01:23So, yeah, nothing's wasted here.
01:25We've got the tail.
01:26We've got the leg meat.
01:26Any of it is going down the hatch.
01:34Well, that is a done deal.
01:37The spiny lobster is so freaking good.
01:40It is so tender.
01:43I've got to just come out of the shell.
01:46Thin it down the hatch.
01:48The nug.
01:54Fresh.
01:54Right off the water.
01:57Mmm.
01:57Mmm.
01:57Mmm.
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