I have to admit I’d never grilled my own lobster until recently. ButI had long wanted to, so I used the following tips from “The Grilling Book” (Andrews McMeel Publishing, $45), which was put together by Bon Appétit magazine and editor Adam Rapoport:
How to Prepare Lobster for the Grill
For the most delicious grilled lobster, you have to start with a live lobster. This requires that the lobster be killed and partially cooked just before it hits the grate. There are a few different ways to to it, but this method is the most simple and straightforward.
- Bring water to boil in a large boil. Add lobster headfirst. Cover pot tightly. Boil lobsters 2 to 3 minutes. Using tongs, remove lobster (now red) from pot.
- Place lobster belly side up on work surface. Put tip of large knife in center; cut from center to end of head, then from center to end of tail.
- Discard the gray vein, gills and sand sac from head. Keep the red roe and green tomalley intact, if desired.
The only slight variation I made was that my kitchen shears proved easier to cut through the tail than any of my knives. After cutting the lobster in half, I finished it off with this recipe, which is also from “The Grilling Book.” The butter was so good, made with tarragon and chives from the garden, that I could see using it on shrimp, scallops, some type of sautéed white fish or even chicken.
1/2 cup (1/2 stick) unsalted butter
2 tablespoons fresh lemon juice
1 1/2 teaspoons finely grated lemon zest
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh tarragon
Freshly ground black pepper
2 (1 1/2-pound) live lobsters
Vegetable oil, for brushing
Build a medium-hot fire in a charcoal grill or heat a gas grill to high. Stir butter, lemon juice and lemon zest in a small saucepan over low heat until butter melts. Mix in chives and tarragon; season to taste with salt and pepper. Set pan at edge of grill to keep sauce warm.
Meanwhile, bring a large pot of water to a boil. Drop lobsters headfirst into water. Cover and cook for 2 to 3 minutes (lobsters will not be full cooked). Using tongs, transfer lobsters to a work surface. Using a large heavy knife or cleaver, cut shell; if necessary, use poultry shears), then cut in half from center to end of tail. Scoop out and discard gray vein, gills and sand sac from the head. Leave any red roe or green tomalley intact, if desired. Crack claws. Brush cut side of lobsters with 1 tablespoon butter sauce.
Brush grill grate with oil. Grill lobsters, cut side down, for 3 or 4 minutes. Turn and cook for 3 or 4 more minutes longer. Turn one last time, so that cut side is down and grill until lobster meat is opaque but still juicy, about 1 to 2 minutes longer. Using tongs, transfer lobsters to plates. Brush with sauce. Serve, passing any remaining sauce separately.
Makes 2 servings.
From “The Grilling Book,” Adam Rapoport, editor