Contact theSOPAbout theSOPSupport theSOPWritersEditorsManaging Editors
theSOP logo
Published:December 21st, 2008 10:38 EST
Got A Half Hour, How Bout A Lobster Dinner

Got A Half Hour, How Bout A Lobster Dinner

By Rocco Loosbrock


Broiled Lobster With Cajun Butter In Under 30 Minutes!


The New York Times presents a great new lobster recipe that will absolutely blow your mind and taste buds! You`ve got to check this out for yourself!



Broiled Lobster With Cajun Butter Time: 25 minutes

New York Times


Published: December 9, 2008



1 cup (2 sticks) unsalted butter, melted


1 tablespoon kosher salt


1 1/2 teaspoons cayenne pepper


1 1/2 teaspoons paprika


1 teaspoon freshly ground black pepper


3/4 teaspoon onion powder


3/4 teaspoon dried thyme


1/2 teaspoon garlic powder


1/2 teaspoon dried oregano


1/8 teaspoon mustard powder


4 live lobsters, about 1 1/2 pounds each.



1. Preheat broiler. Arrange an oven rack 4 inches from heat source. To make Cajun butter, stir together all ingredients except lobsters in a small bowl.


2. Place lobsters in bag in freezer for 15 minutes to slow their metabolism. Place a lobster on its back. Using a sharp knife and quick movement, slice lobster in half lengthwise from head to tip of tail. Grab both sides of shell and split open body, cracking through its hard back. Scoop out its gray-green innards. Use back of a heavy knife to crack open both claws. Repeat with remaining lobsters. (You can have a fishmonger do this for you as long lobster meat is cooked within an hour.)


3. Arrange lobsters in a single layer in a large roasting pan (or use 4 large gratin dishes). Coat body and claw meat generously with Cajun butter. Broil, basting once halfway through with pan juices, until lobster meat is cooked through and slightly charred, about 12 minutes. Remove lobsters from oven. Spoon pan juices over lobsters and serve.


Yield: 4 servings.


Signing off at Pigging out!
Rocco "Boss Hog" Loosbrock

Use coupon code (sop) to get a 10% discount at


Rocco owns and runs a Bacon of the Month Club called The Bacon Freak Bacon is Meat Candy Bacon Club as well as a Wine Club called the Coastal Vineyard Wine Club


Comment on this story, by emailing Judyth Piazza at  or join the SOP friend network with your Google, Yahoo, AOL, MSN or one ID account located on the front page of