June 16

Grilled Lobster

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• Grilled Lobster with Herb Butter [View Recipe]

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  Ingredients

  • 1 stick butter
  • 3 tablespoons herbs
  • 2 live lobsters
  • olive oil

  Instructions

  We start by making the herb butter. We put the stick of butter into our food processor. We cut some tarragon and lemon thyme out of our herb garden and get some fresh italian parsley out of the fridge. We rinse and dry the herbs and de-stem. We chop coarsely and add to the food processor. We pulse the processor until the herbs are mixed into the butter. We spoon into a ramekin and place on the dinner table.

  We turn on our grill.

  We put one of the live lobsters onto a cutting board, hard shell up, and, using our chef's knife, we quickly cut the head in half between the eyes (we warned you that this recipe was not for the squeamish). We then turn the lobster hard shell down and split the lobster meat in half, leaving the hard shell intact. We remove the claws and legs, which requires some cutting as we twist from the body. We crack these slightly by hitting them with moderate force with the back of our knife. We rinse the shells under cold water.

  We place all of these pieces onto a large plate and drizzle a little olive oil over the exposed flesh of the lobster body.

  We then repeat the process with the second lobster.

  We place the lobster claws and legs on the grill for a few minutes per side. When we put the lobster bodies onto the grill, we place them flesh side down and do not turn them. We grill these for about 6 minutes for the smaller lobster and 10 minutes for the larger one.

  We serve the grilled lobster with the herb butter and some lobster crackers and forks.

• Boiled red potatoes
• Grilled corn