Grilled Lemon-Tarragon Lobster
Ready In: 25 mins
Serves: 2
Ingredients
- 1⁄4 cup butter
- 2 tablespoons fresh lemon juice
- 1 1⁄2 teaspoons grated lemon peel
- 2 tablespoons chopped chives
- 1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon
- 2 live lobsters, each about 1 1/2 pounds
Directions
- Prepare barbecue (medium-high heat).
- Stir butter lemon juice and lemon peel in heavy small saucepan over low heat until butter melts.
- Mix in chives and tarragon; season with salt and pepper.
- Set pan at edge of grill to keep sauce warm.
- Meanwhile, bring large pot of water to boil.
- Drop lobsters headfirst into water.
- Cover pot; boil lobsters 2 minutes.
- Transfer lobsters to work surface.
- Using heavy large knife or cleaver, split lobsters in half lengthwise.
- Scoop out and discard gray intestinal tract, gills and sand sac from head.
- Leave any red roe or green tomalley intact if desired.
- Crack claws.
- Brush cut side of lobsters with 1 tablespoon butter sauce.
- Grill lobsters, cut side down, 4 minutes.
- Turn again so that cut side is down and grill until lobster meat is just opaque but still juicy, about 2 minutes.
- Transfer lobsters to plates.
- Brush lightly with sauce.
- Serve, passing any remaining sauce seperately.
- Serves 2; can be doubled.
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