Split Grilled Lobsters with Herb Butter

Quentin Bacon

Yield: Makes 4 servings
Recipe from Coastal Living

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Ingredients

  • 1 pound unsalted butter
  • 1/2 teaspoon chopped fresh tarragon
  • 1/2 teaspoon chopped fresh Italian parsley
  • 1/2 teaspoon chopped fresh chives
  • Kosher salt to taste
  • 4 (1 1/2-pound) live lobsters
  • 1 tablespoon olive oil
  • Freshly ground black pepper to taste
  • 2 large lemons, cut into wedges

Preparation

  1. 1. Melt butter over medium-low heat; skim solids off top, and discard. Pour remaining butter into a bowl, leaving any solids in pan; discard solids. Stir in tarragon, parsley, and chives; season with kosher salt. Set aside.
  2. 2. Carefully position a knife on top of each lobster's head between the eyes, and draw it sharply through the head to kill it instantly. Place lobsters, belly up, on a cutting board, and cut each lobster in half. (Lobsters may also be parboiled and then split before grilling.)
  3. 3. Preheat grill to medium-high heat (350° to 400°). Drizzle lobster halves with olive oil, and season with kosher salt and pepper. Grill lobster halves, shell sides down, basting with 1/4 cup herb butter several times, 7 minutes or until meat is opaque. Serve lobsters with lemon wedges and remaining herb butter.
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