Grilled Lobster with Chipotle Garlic Seaweed Butter
Don’t be afraid of the yellow-green tomalley: Rodney Dunn of Agrarian Kitchen in Tasmania, Australia adds the muddy-looking lobster liver sauce to drawn butter for extra lobster flavor.
- 4 (2-lb.) live southern rock or spiny lobsters
- 2 tbsp. olive oil
- 16 tbsp. unsalted butter
- 3 cloves garlic, minced
- 1 (4″-piece) ginger, peeled and grated
- 1⁄2 oz. dried seaweed, such as hijiki or wakame, minced
- 1⁄3 cup packed basil leaves
- 1 tbsp. fresh lemon juice
- 2 tsp. Dijon mustard
- 1 canned chipotle chile in adobo, seeded and minced
- 2 Lebanese cucumbers or 1 English cucumber, peeled and thinly sliced lengthwise using a mandoline
- 4 Breakfast radishes, thinly sliced lengthwise using a mandoline
- Kosher salt and freshly ground black pepper, to taste
- Heat a charcoal grill or set a gas grill to medium-high. (Alternatively, heat a 12″ cast-iron grill pan over medium-high.) Using a heavy cleaver, split each lobster in half lengthwise through its head and tail. Scoop out and reserve tomalley. Drizzle flesh side of lobsters with oil; grill, flesh-side down, until slightly charred, about 5 minutes. Flip lobster halves over; continue cooking until cooked through, 3–5 minutes more. Meanwhile melt butter in a 2-qt. saucepan over medium; cook garlic and ginger until soft, 2–3 minutes. Stir in reserved lobster tomalley, the seaweed, basil, lemon juice, mustard, and chile; cook until lobster tomalley has dissolved, 1–2 minutes. Arrange cucumber and radish slices on a platter; season with salt and pepper. Arrange lobster, flesh-side up, over top; drizzle with butter.