Grilled Lobster

This is such a great way to do lobster. The cutting them down the middle while they're alive is a little awful/creepy/terrifying. I had Jamie do it, but I think you can ask a fishmonger to do it for you, too. The combination of the herb butter and the smoke of the grill gives the meat an excellent flavor and seems to concentrate the flavor, too. Definitely want to make this again!

Serves 4

Ingredients:

4 1 1/2 lb lobsters, split down the middle with any tomale or roe removed and claws cracked

1/2 stick of compound butter at room temperature (I used a mix of fresh parsley, thyme, oregano, dill, lemon zest, garlic, salt and pepper, but feel free to mix anything into your butter. Could be good a little spicy, too)

Oil

Salt and pepper

Lemon and drawn butter for serving

Directions:

Heat a grill to high. After splitting the lobsters and cracking the claws, drizzle them with oil and sprinkle with salt and pepper. 

Put the lobsters on the grill flesh side down and grill 2-3 minutes until they are slightly charred. 

Flip the lobster halves over (flesh up) and smear the meat liberally with the compound butter.

Close the lid and cook until meat is opaque, 5-7 minutes.

Serve with melted clarified butter and lemon.