THIS is summer food in my eyes!
My local grocery store had a sale on live lobsters the other day and I happily scooped a few up. Good for me. Bad for the lobsters.
Of course my husband wanted me to make lobster bisque. And don’t get me wrong, I love a good bisque. I was totally down for bisque. Except I needed to eat lobster meat straight from the shell, doused in butter! So, I parboiled the lobsters and then froze one to use at a later time in a bisque. The other one? Ooohhhh man, the other one. I’m getting hungry just thinking about how delicious it was. I split that sucker straight down the middle, brushed an herb butter all over the meat, and grilled it.
I might have actually licked the shells when we were all done.
Yeah, not my finest moment.
I regret nothing.
Grilled Lobster with Herb Butter
- 1 Live lobster (1 to 1 1/2 lb.)
- 1 Stick butter
- 2 Tbsp. Parsley, chopped
- 1 Tbsp. Chives, chopped
- 4 Cloves garlic, minced
- Bring a deep pot of water to a rolling boil. Plunge lobster in head first. Boil for about 4-5 minutes, then transfer lobster to a large bowl of ice water to immediately stop the cooking process.
- Pull the claws off and then split the lobster straight down the middle with a large knife or cleaver. Using the tip of the knife, carefully puncture a hole or two in the claws.
- Combine melted butter, parsley, chives, and garlic in a bowl and set aside with a grill brush.
- Heat a grill over medium-high heat and lightly oil the grates. Brush lobster all over with butter and place flesh side down and cook for 4 minutes. Flip, baste with more butter, and cook for another 4 minutes. Do this with the claws as well. Remove from the grill and enjoy.