excellent
Grilled Lobster with Cilantro–Chile Butter
Grilled lobster is a popular dish in Boston, where shellfish from the Gloucester Seafood Display Auction is plentiful.
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Credit: Penny De Los Santos
4 oz. unsalted butter, softened
3 tbsp. minced cilantro
4 Fresno or Holland chiles, stemmed,
seeded, and minced
1 lime, zested and quartered
2 2-lb. live lobsters
1⁄4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper,
to taste
1. In a small bowl, stir together butter, cilantro, chiles, and lime zest; set aside. Using a heavy cleaver, split each lobster in half lengthwise through its head and tail. Scoop out and discard the yellow-green innards and cut off the claws. Transfer the lobster halves, shell side down, to a baking sheet; crack the lobster claws and transfer them to the baking sheet. Drizzle lobster halves and claws with oil and season with salt and pepper.
2. Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Alternatively, heat a 12" cast-iron grill pan over medium-high heat.) Place lobster halves (flesh side down) and claws on grill and cook for 5 minutes. Turn over lobster halves and claws and spread each with some of the cilantro–chile butter; continue cooking until cooked through, about 3 minutes more. Serve with lime wedges.
SERVES 2 – 4
Ratings & Reviews (2)
I've grilled many lobsters, to help the claws cook, slightly crack them with the back of a chefs knife, also depending on how hot your grill is sometimes it helps to cover the claws with a metal pie plate, the bodies and tails will cook much faster than the claws. Best lobster you'll ever eat is grilled.
Grilled Lobster with Cilantro–Chile Butter
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