Seafood on the grill: the chef explains how to cook shrimp and lobsters correctly so as not to spoil them
Grilling seafood is one of the most pressing issues of interest to beginners and experienced chefs. Not least because shrimp, lobsters, and scallops are expensive, and no one wants to spoil them.
SSPDaily also became interested in this problem. In particular, the journalists asked a professional chef, Jeffrey Zacharian, about the secrets of seafood cooking. Here is what the expert advised.
"The most important thing to know about seafood," says Zakarian, "is that each piece is cooked at a different temperature. Each type should have its own skewer.
He goes on to recommend:
- Do most of the work before you go out to the grill. "Cooking outside is difficult enough, so make it as easy as possible."
- Use metal skewers. Jeffrey prefers metal because it heats up well. "Seafood cooks inside," he says.
- Use two skewers for each type of seafood so they don't rotate when you turn them.
- Keep seafood chilled. "Always keep seafood on ice, especially outdoors," says the chef.
How to choose shellfish
In this regard, Zakarian recommends: "Buy 'dry' scallops if you don't want to spend extra money." "Skip the ones in baths," he says, "they don't have the flavor you want.
What shrimp should be like
Zakarian advises taking the largest possible shrimp so that they can withstand the heat on the grill and are easier to put on a skewer
How to cook lobster
"Lobster is a dish that cooks very quickly, but it is the most difficult to grill," the chef warns. His solution is to boil the lobster in salted water for 8-10 minutes, then cut it in half and thread it on a skewer. The lobster should not be hot, because if it gets too hot, it will be overcooked.
After all the seafood is put on the double skewers, they are kept on the grill for 3-4 minutes. "Shrimp cooks the fastest, followed by lobsters and scallops," says Jeffrey.
When the seafood is removed from the grill, pour melted butter over it, sprinkle with fresh herbs and squeeze lemon juice.
