Grilled Whole Lobsters
Recipe adapted from Luke Holden, Luke's Lobster, New York
Yield: 1 serving
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
1 whole lobster
4 tablespoons unsalted melted butter
2 tablespoons fresh lemon juice
1 teaspoon minced garlic
Salt and pepper, to taste
Olive oil, for greasing
Melted butter, for serving
Lemon wedges, for serving
1. In a small mixing bowl, combine the 4 tablespoons of melted butter, lemon juice and garlic and mix. Season with salt and set aside.
2. Make an ice bath. Bring a large pot of water to a boil over high heat. Add the lobster, completely submerging it for 5 minutes. Using tongs, remove the lobster and transfer to the ice bath.
3. Using a chefs knife, split the lobster lengthwise into two halves and remove the tomalley (green substance in the body cavity). Cut small slits in the claws on the side that will be facing up from the grill to allow them to vent while cooking. Using a pastry brush, coat the exposed meat with the garlic-butter mixture.
4. Prepare a gas or charcoal grill for medium-hot grilling. Brush the grates with olive oil. Transfer the lobster flesh side down to the brushed grates and grill until the meat has cooked all the way through, about 5 minutes. Serve with melted butter and lemon wedges.