Grilled Summer Lobster

"I just ran across this recipe again when cleaning out some of my stored recipes. It's been a long time since I've made this, but my note on the recipe said that it was great. The times are approximate. The Chipotle Lime Oil makes about 2/3 cup and the Ginger-Green Onion Butter makes about 1/2 cup."
 
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Ready In:
40mins
Ingredients:
13
Serves:
2
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ingredients

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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

<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> 8724165"
 
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