Grilled Lobster With Garlic Parsley Butter Recipe 465

GRILLED LOBSTER WITH PERNOD-CAPER BUTTER

Steps:

• Remove about 4 cups (1 quart) of the Seafood Bouillon and chill to use for an ice bath.
• Bring the remaining Seafood Bouillon back to a boil in a large stockpot. Preheat a grill to medium-high heat.
• Put the reserved chilled Seafood Bouillon in a large bowl and add ice to make an ice bath. Add the lobsters to the boiling liquid in the stockpot and cook for 2 minutes. Remove the lobsters from the pot. Remove the claws and return them to the stockpot to cook for 6 minutes more. Put the lobster bodies in the ice bath to stop the cooking process. When the claws are cooked, transfer them to the ice bath to chill. Use a chef's knife to split the lobster bodies and tails in half down the center. Crack the claws and remove the meat.
• Melt half of the Pernod-Caper Butter in a small saucepan on the grill. Brush the lobster tails liberally with some of the remaining room-temperature Pernod-Caper Butter. Grill the lobsters on the shell side first for 4 minutes to melt the butter. Flip onto the flesh side, add the claw meat to the grill and cook for another 4 minutes. Remove to a platter or individual serving plates.
• Serve with a salad of shaved radishes and fennel, lemon wedges for squeezing and a small side of the melted Pernod-Caper Butter.
• Combine the salt, lemons, carrots, celery, onions, bay leaf and 24 cups (1 1/2 gallons) water in a large stockpot and bring to a boil. Use immediately for cooking lobsters or other seafood.
• Combine the butter, shallots, capers, dill and lemon zest in the bowl of a stand mixer fitted with a paddle attachment and mix on medium just until the ingredients are combined. Scrape down the sides of the bowl with a spatula, then add the Pernod and mix on high just until incorporated. Season the butter with salt and pepper.
• Using a sheet of parchment paper, roll the butter into a log, seal the ends and chill for at least 1 hour. When ready to use, slice into disks for easy portioning.

GRILLED LOBSTER WITH GARLIC-PARSLEY BUTTER RECIPE - (4.6/5)

Steps:

• Combine butter, parsley, chile flakes, garlic, lemon zest, salt, and pepper in a bowl; set aside. Using a cleaver or large chef's knife, split lobster in half lengthwise through its head and tail. Scoop out and discard the yellow-green tomalley and break off claws. Transfer lobster halves, shell side down, to a baking sheet; crack claws and place them on the baking sheet. Drizzle halves and claws with oil, and season with salt and pepper. Heat a charcoal grill or set a gas grill to high; bank coals or turn off burner on one side. Place lobster halves, flesh side down, and claws on hottest part of grill; cook until slightly charred, 2 to 3 minutes. Flip lobster over and using a spoon, spread lobster with the garlic-parsley butter; continue grilling until lobster meat is tender, 3 to 5 minutes more.

LOBSTER WITH GARLIC BUTTER

Steps:

• Preheat oven to 450°F with a large shallow baking pan in upper third.
• Mince and mash garlic to a paste with 1/2 teaspoon salt, then stir together with butter and parsley.
• Plunge lobsters headfirst into a large pot of boiling salted water (3 tablespoons salt for 6 quarts water) and cook, covered, 3 minutes from time they enter water. Transfer with tongs to a plate and let stand 5 minutes. (Lobsters will not be fully cooked.)
• Lightly crack claws, then split lobsters lengthwise and discard innards from body cavity.
• Remove tail meat from 1 lobster and cut crosswise into 8 pieces. Spread about 2 tablespoons garlic butter in one empty half shell, then fill that shell with all of sliced lobster and dot with 1 tablespoon garlic butter. Spoon about 5 tablespoons garlic butter into other empty half shell (for dipping). Repeat with remaining lobster.

GRILLED LOBSTER TAILS WITH LEMON & HERB BUTTER

Steps:

• Make the butter by mixing together all the ingredients, then season and set aside. Can be made two days ahead. Remove from the fridge to soften before using.
• Use kitchen scissors to cut along the tops of the lobster shells, then flip the tails over and crack the ribs of the shell. Use your fingers to open the shell and loosen the meat keeping it attached at the base and pull it half out. Use a knife to cut along the top of the tail without cutting all the way through and remove the vein if you see one. Sit the tail in a shallow roasting tray and add some butter to each one. Tails can be prepared a few hours ahead and chilled.
• Heat the grill to high, then grill the lobster tails for 10 mins until cooked through. Put them on plates and drizzle with the butter from the pan, or pour the butter into a ramekin and put it in the middle of the table for dipping the lobster meat in. Serve with lemon wedges and scatter with extra parsley, if you like.

GRILLED LOBSTER AND SUMMER VEGETABLES WITH SPICY HERBED BUTTER

Steps:

• Preheat the grill to high.
• In a food processor, combine the butter, garlic, jalapeno, parsley, lemon juice, and chives. Season with salt and pepper and process until well combined. Place in a small container. Remove a few tablespoons of the herbed butter and set aside. This reserved butter will be used to finish the lobsters and vegetables once they are off the grill and prevent cross contamination.
• Bring a large pot of water to a rapid boil. Place the lobsters in the boiling water and blanch just until the shells turn red, but the meat is not cooked through, about 3 minutes. Remove the lobsters and let cool slightly. Slice the lobsters in half lengthwise. Brush the meat and inside of the lobsters with some of the herbed butter, about 1 tablespoon per lobster half. Place the lobsters on the grill, flesh side down and cook until the meat has grill marks and starts to turn opaque and firm up, about 5 minutes.
• While the lobsters are cooking, start the grilled vegetables. Drizzle the vegetables and lemon wedges with olive oil and season with salt and pepper. Place the vegetables and lemon wedges on the grill and brush with some of the compound butter. Grill until tender and browned, about 3 to 4 minutes per side.
• Turn the lobsters over and grill an additional 3 to 4 minutes, brushing with more butter, if desired. Remove the lobsters and vegetables to a large platter. Squeeze some of the grilled lemon wedges over the tail meat. If desired, serve with some of the reserved herbed butter.

GRILLED LOBSTER

Steps:

• In a large pot boil about 2 gallons of water.
• Add one live lobster and cover.
• Cook for 3 minutes.
• Remove lobster with tongs and return water to boiling.
• Add 2nd lobster.
• Cook three minutes and remove with tongs.
• Turn lobsters upside down and cut lengthwise from the tip of the tail through the head (you may need to use poultry sheers to cut the tail portion of the shell).
• Place lobster halves, shell side down, on a medium hot grill and baste with butter and sprinkle with salt and pepper.
• Cover grill and cook for about 8-9 minutes or until the meat in the thickest part of the tail turns opaque.
• Serve with melted butter in dunking bowls and lemon wedges.

GRILLED LOBSTER WITH LIME BROWN BUTTER

Steps:

• Lime Brown Butter Sauce: Add 6 tablespoons butter to a sauté pan over medium heat.
• When it has melted and starts to bubble, add the shallots and zest.
• When the butter starts browning, remove from heat and add the lime juice.
• Season the brown butter with salt and pepper.
• Add chopped coriander if desired.
• Serve with Grilled Lobster.
• Grilled Lobster: Preheat grill to high heat. Brush grill until very clean.
• Bring at least 5 L (20 cups) water to a boil in a large pot. Cook lobster for about 4 minutes and remove from water immediately.
• Transfer to baking sheet or shallow baking dish. Note: cook 1 lobster at a time to keep water at a boil.
• When cool enough to handle, split lobsters in half lengthwise with a sharp heavy knife.
• Place lobster halves, shell side up on grill.
• Season the lobster with a little salt and pepper. Grill about 5 to 6 minutes, until lobster meat is just cooked through.
• Serve immediately with the Lime Butter Sauce.