By Chef John Ash
One of my favorite ways – especially during the spring and summer months – to cook lobster is to do so on the grill. The shells char as the meat cooks, giving the lobster a delicious flavor. This dish is lovely paired with Rosé of Pinot Noir and Sauvignon Blanc.
Total Time 45 minutes
Prep Time 30 minutes
Difficulty Level Medium
2 whole lobsters (1-3/4 lbs each)
Olive oil (for the lobster)
Salt (for the lobster)
Freshly ground black pepper (for the lobster)
Fresh lemon wedges (for the lobster)
1 stick lemon butter, unsalted butter, softened
3 tbsp packed finely grated lemon zest (for the lemon butter)
1 tbsp fresh lemon juice (for the lemon butter)
2 tsp finely chopped fresh thyme leaves (for the lemon butter)
3 tbsp finely chopped chives (for the lemon butter)
2 tsp salt (for the lemon butter)
1 tsp freshly ground white pepper (for the lemon butter)
Split the lobsters in half lengthwise and gently crack the claws. Remove and discard the long thin intestinal tract that runs the length of the lobster and also the lumpy head sac that is located near the eyes.
Prepare a two level fire, brush the shell and tail meat with oil and season with salt and pepper. Place shell side down directly over medium coals. Liberally brush the softened compound butter, working some of it into the cracked claws. Repeat this again in a couple of minutes.
Shell at this point should begin to char a bit. Move the lobster to a cooler spot on the grill if necessary and cover lobster with a metal roasting pan. Cook for 4 – 5 minutes more or until meat is just cooked through.
Serve with additional butter and lemon wedges to squeeze over.
Lemon and Herb Butter Compound: Beat together the softened butter, zest, juice, thyme, chives, salt, and pepper in a small bowl. Scoop out onto waxed paper or plastic wrap and form into a sausage shape about 3/4 inch in diameter. Store refrigerated for up to 3 days or wrapped tightly in foil and frozen for up to 3 months. When ready to use, allow to soften and serve.