Grilled Lobster with Herbs
- 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
- 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.
- Remove the intestines and tomalley (the green stuff) and discard.
- Remove the gravel pouch in the head area.
- Repeat with the second lobster.
- Preheat the grill and lightly oil the grates.
- Herb Mayonnaise
- Combine all ingredients in a bowl, stir well to combine.
- Herb Butter
- In a small saucepan melt the butter.
- Add all the ingredients, including salt and pepper.
- Baste the lobster with the butter and place on the grill with the cut side up.
- Place the lemon wedges on the upper rack of your grill.
- Close the lid and allow to cook for 8 minutes.
- 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.
- Remove the lobster, lemons and rolls to a platter.
- 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.
- Liberally spread the herb mayonnaise onto the toasted rolls.
- Fill with lobster and sprinkle with torn tarragon leaves.
- Drizzle with the grilled lemon.
- Serve with frites.
Recipe by Nutmeg Disrupted at https://nutmegdisrupted.com/grilled-lobster-with-herbs/
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