Grilled Summer Lobster
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
2
ingredients
-
Chipotle Lime Oil
- 1⁄2 cup olive oil
- 6 large garlic cloves, chopped
- 1 tablespoon fresh lime juice
- 1 1⁄2 teaspoons chipotle peppers, minced
- 1 teaspoon lime peel, grated
- 3⁄4 teaspoon salt
- 2 tablespoons fresh cilantro, chopped
-
Ginger-Green Onion Butter
- 2 tablespoons peanut oil
- 2 teaspoons ginger, minced
- 1⁄4 cup sake
- 1⁄3 cup green onion, chopped
- 3 tablespoons butter, room temperature
-
Lobster
- 2 live maine lobsters
directions
- Make the 2 sauces first and set aside; they can be made 2 hours in advance.
- Chipotle Lime Oil: (makes about 2/3 cup).
- Cook oil and garlic in heavy small sauce-pan over medium-low heat until garlic begins to brown, about 8 minutes.
- Carefully mix in next 4 ingredients.
- Stir until salt dissolves. Remove from heat. (Can be made 2 hours ahead.)
- Mix in cilantro.
- Ginger-Green Onions Butter: (makes about 1/2 cup).
- Cook oil and ginger in small saucepan over medium-low heat 2 minutes.
- Carefully add wine; simmer until reduced by half.
- Remove from heat.
- Add green onions and butter.
- Season with salt and pepper. (Can be made 2 hours ahead.).
- Lobster:.
- Drop 1 lobster, head first, into large pot of boiling water.
- Cover; cook 3 minutes (lobster will not be fully cooked).
- Using tongs, transfer lobster to baking sheet.
- Return water to boil.
- Repeat with second lobster.
- Transfer 1 lobster, shell side down, to work surface.
- Place tip of large knife into center of lobster.
- Cut lobster lengthwise in half from center to end of head (knife may not cut through shell), then cut in half from center to end of tail.
- Use poultry shears to cut through shell.
- Repeat with second lobster.
- Prepare barbecue (medium-high heat).
- Keeping lobster halves meat side up, brush shells with olive oil.
- Place halves, meat side up, on barbecue.
- Brush meat with oil; sprinkle with salt and pepper.
- Place pans with sauces at edge of barbecue to rewarm.
- Cover barbecue; grill lobsters until just opaque in thickest portion of tail, 7 to 9 minutes.
- Serve, passing warm sauces separately.
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RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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