Grilled Lobster with GaRlic Butter
IngrediEnts
INSTRUCTIONS
Matt White
Barking Crab, Boston, MA
Garlic Butter
4 cloves garlic, chopped
1 bunch flat leaf Italian parsley,
Pinch of red pepper flakes or ¼ teaspoon of Calabrian chile paste
Grilled Lobsters
On a cutting board, hold the lobsters tail flat and split the lobster lengthwise (it will kill the lobster instantly) starting at the head and cut small slits in the claws to vent while grilling. Let the lobsters sit split side down for a few minutes on a large platter or baking sheet (to let the residual nerves die so the lobster stops moving). In your kitchen sink, rinse and remove the tomalley (green stuff) and the roe if it's female (black stuff in body cavity and tail).
Turn the lobsters cut side up and season the entire cavity and tail with salt and pepper, fresh lemon juice and non-aerosol olive oil spray, also spray the shell side.
Clean, oil and preheat your grill covered on medium-high heat until the thermometer reaches 500+. Open lid and place the lobsters shell side down and cook covered for 5 minutes. Remove the cover and continue to cook for an additional 5 minutes uncovered basting with garlic butter (the lobster meat should start to turn white and pull from the shell slightly).
Flip the lobsters to flesh side down, lowering the heat to medium and close the lid for 2 min, rotate half turn uncovered for another 2 minutes. Remove lobsters, squeeze the second half of the grilled lemon over the lobsters, baste with garlic butter.
Place all ingredients in a large mixing bowl combining with a rubber spatula until well incorporated, place in a small cast iron or stainless pan. Butter will melt on the grill during cooking. The butter will be used for basting the lobsters as well as on the side for serving.
Garlic Butter
1, 2 lb. lobster per person
fresh lemon juice
non-aerosol olive oil spray
Grilled Lobsters
chopped
1 bunch fresh chives, chopped
1 large or 2 small shallots, chopped
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
½ lb. unsalted butter, softened
On a cutting board, hold the lobsters tail flat and split the lobster lengthwise (it will kill the lobster instantly) starting at the head and cut small slits in the claws to vent while grilling. Let the lobsters sit split side down for a few minutes on a large platter or baking sheet (to let the residual nerves die so the lobster stops moving). In your kitchen sink, rinse and remove the tomalley (green stuff) and the roe if it's female (black stuff in body cavity and tail).
Turn the lobsters cut side up and season the entire cavity and tail with salt and pepper, fresh lemon juice and non-aerosol olive oil spray, also spray the shell side.
Clean, oil and preheat your grill covered on medium-high heat until the thermometer reaches 500+. Open lid and place the lobsters shell side down and cook covered for 5 minutes. Remove the cover and continue to cook for an additional 5 minutes uncovered basting with garlic butter (the lobster meat should start to turn white and pull from the shell slightly).
Flip the lobsters to flesh side down, lowering the heat to medium and close the lid for 2 min, rotate half turn uncovered for another 2 minutes. Remove lobsters, squeeze the second half of the grilled lemon over the lobsters, baste with garlic butter.
Grilled Lobsters
Place all ingredients in a large mixing bowl combining with a rubber spatula until well incorporated, place in a small cast iron or stainless pan. Butter will melt on the grill during cooking. The butter will be used for basting the lobsters as well as on the side for serving.
Garlic Butter
INSTRUCTIONS
WHERE TO BUY
VIEW DETAILS
Genesis® II S-435 Gas Grill
Recommended Grill
1, 2 lb. lobster per person
fresh lemon juice
non-aerosol olive oil spray
Grilled Lobsters
Pinch of red pepper flakes or ¼ teaspoon of Calabrian chile paste
4 cloves garlic, chopped
1 bunch flat leaf Italian parsley, chopped
1 bunch fresh chives, chopped
1 large or 2 small shallots chopped
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
½ lb. unsalted butter softened (2 sticks)
Garlic Butter
IngrediEnts
Matt White
Barking Crab, Boston, MA
Grilled Lobster with GaRlic Butter
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