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Grilled Lobster with Herbs

Grilled Lobster with Herbs

Having cooked most of my life you would think I have a substantial cookbook collection. When in fact you would be surprised at how small it actually is. My cooking magazine collection on the other hand is large. Very large! My passion for food was fostered by cooking magazines back when I was a teen and was fundamental in my learning how to cook. To see full color photos of the dishes I was making was instrumental in my kitchen success in those early days.

So when I was asked by Ricardo Cuisine to do a review on one of their recipes I was very excited to participate! If you haven’t checked out Ricardo magazine you must. It is gorgeous from cover to cover.

After looking through the amazing array of recipes I decided to go with Grilled Lobster with Herbs. I love cooking with Lobster and knew I could have some fun with my take on it and turn it into a spectacular Grilled Lobster Roll with Herb Mayonnaise.

Grilled Lobster on Nutmeg Disrupted

Grilled Lobster with Herbs – Adapted from Ricardo Cuisine

5.0 from 1 reviews
Grilled Lobster with Herbs
Recipe type: Entree
Cuisine: BBQ
  • 2 Live Lobsters
  • Fresh rolls - split
  • Herb Butter
  • ½ cup of butter
  • 2 tablespoons of chopped chives
  • 2 cloves of garlic - grated with a microplane
  • 2 tablespoons of fresh lemon juice
  • salt and pepper
  • Herb Mayonnaise
  • ¼ cup of mayonnaise
  • 2 tablespoons of fresh lemon juice
  • 2 tablespoons of chopped chives
  • 1 clove of garlic grated on a microplane
  • 2 lemons - cut into wedges
  • 1 tablespoon of fresh tarragon
  1. To kill the lobster, place the tip of a sharp knife on the cross at the base of the head and cut in half. Cut the tail in half lengthwise.
  2. Remove the intestines and tomalley (the green stuff) and discard.
  3. Remove the gravel pouch in the head area.
  4. Repeat with the second lobster.
  5. Preheat the grill and lightly oil the grates.
  6. Herb Mayonnaise
  7. Combine all ingredients in a bowl, stir well to combine.
  8. Herb Butter
  9. In a small saucepan melt the butter.
  10. Add all the ingredients, including salt and pepper.
  11. Baste the lobster with the butter and place on the grill with the cut side up.
  12. Place the lemon wedges on the upper rack of your grill.
  13. Close the lid and allow to cook for 8 minutes.
  14. Once the lobster is almost done use a pastry brush and generously brush the rolls with the herb butter and place on the grill to toast.
  15. Remove the lobster, lemons and rolls to a platter.
  16. Remove the tail meat from the lobster, using lobster pliers crack open the claws to remove the meat and place into the pot of herb butter.
  17. Liberally spread the herb mayonnaise onto the toasted rolls.
  18. Fill with lobster and sprinkle with torn tarragon leaves.
  19. Drizzle with the grilled lemon.
  20. Serve with frites.


Herb Mayonnaise for Grilled Lobster Rolls

Lobster on the grill

 Grilled Herb Lobster Rolls on Nutmeg Disrupted

I changed some of the herbs and used butter in place of oil. And with the mayo it seemed natural to make a lobster roll. I loved everything about this recipe and look forward to making it again soon!

Disclosure: I collaborate with brands/products that I’m passionate about and that are a good fit within the scope of what I blog about on Nutmeg Disrupted. Ricardo Cuisine is giving me a subscription to the magazine for the above recipe review. All opinions stated above are my own.





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Fresh Atlantic Ocean Lobster Boil.

Fresh Atlantic Ocean Lobster Boil.

I admit, I am very lucky to have the connections I do. I can have fresh seafood from eastern Canada on an airplane and flow to me with 48 hours of my request.

Some things are seasonal, so I always try and stock up during the peak seasons.

I will be placing my order for scallops in the next 6 weeks. For just over $200 I will receive enough scallops to last roughly a year. They arrive fresh being out of the ocean less then 24 hours. Love my seafood guy! He is from the east coast so he is not only a great source for the freshest seafood available, he is full of cooking tips and advice for treating the seafood as it was meant to be. And it is great to teach him about the fish from the west coast. So far he has been impressed with my salmon and halibut creations. And he let me cook a wild board for his wedding! Still need to get that post up……….

Then there is my lobster guy! He is also from the east coast, but a different island then my scallop guy. He works here in Alberta and hand delivers cases of bottled lobster when he returns from his trips back home. I have Tweeted about my bottled lobster numerous times and people are always curious as to what it is I am talking about. I have to say, it is amazing. Fresh lobster bottled at the peak of its freshness.


Somewhere along the way I got a phone number to a connection for fresh lobster. It would fished and package and on a plane within hours. After discussions with my seafood guy we picked what week would be the best for optimum lobster and placed the call.

Cases of fresh lobster from the east coast of Canada.

Within 12 hours we had 2 cases, 40 of the freshest live lobster I have ever enjoyed.

Live lobster flown in from Eastern Canada.

The evening started off with one of the most amazing storms I have ever had the luck to witness. I stood out back for over an hour watching it build. And the payoff was worth it. I captured some of the most fascinating storm shots of my life.

Storm the night of the lobster boil

After it moved off towards Grande Prairie it turned into a gorgeous summer evening. The turkey cooker and pots were all ready to go out on the deck. The wine was chilled, corn was boiled, butter melted. Let the cooking marathon begin.

PEI Lobster

In a perfect world we would have had fresh ocean water for the boil but being in the northern prairies we had to create the ocean water. I used 2 tablespoons of sea salt for every quart of fresh water.

Pots ready for the lobster boil

Bring the water to a boil. Now take your lobster and cross his from legs and remove the rubber bands from the claws. Now place them head down into the boiling water.

Fresh lobster from the East coast

Cover, return the water to a boil and then lower the heat to a bubbly simmer. Lobster will cook in 12-20 minutes depending on the size. Canners will cook in 12-15 minutes, while large lobsters will require up to 20 minutes of cooking time. Timing should start only after the water has returned to a boil. Once cooked, the lobster should be drained immediately.

Ready to feast on fresh PEI lobster.

They can now be served hot or chilled quickly by being placed in large tubs of ice water to stop the cooking process and the chill the meat.

Summer lobster boil feast!

After the feast I packaged all the remaining lobster in FoodSaver bags and moved them to the freezer.

Prepping lobster for the freezer

It is really nice to be able to grab a few from the freezer and pop them onto the BBQ as an addition to a steak dinner or quickly warm them for a breakfast feast of Lobster Eggs Benedict.

After a fantastic night of storms, food, after all my friends had left, I sat out back and watched a stunning 3:30 am sunrise.

Saturday morning sunrise

The perfect end to the day!


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