Grilled Spiny Lobster With Basil Butter Recipes

HERB-GRILLED SPINY PACIFIC LOBSTER

Steps:

• Preheat oven to 450 degrees F. Preheat the grill to high.
• Split lobsters; butterfly from the top and remove intestines. Rinse head area in cold water to remove any waste matter.
• In a small bowl, combine 2 tablespoons olive oil, and all of the garlic and chopped herbs. Set aside.
• Brush lobsters lightly with remaining oil and grill for approximately 5 minutes, meaty side down. Turn halfway through for grill marking and even cooking. Remove lobsters from grill, and place on a sheet pan, meaty side up. Coat with the herb and garlic mixture and season with salt and pepper. Place 2 pieces of butter on each lobster tail and put in the oven for approximately 10 minutes.
• In a small bowl, mix the clarified butter mixed with the lemon juice. Drizzle over lobster as a sauce. Garnish with lemon wedges.

GRILLED LOBSTER TAILS WITH HERB BUTTER

Steps:

• Preheat your grill to direct medium-high heat.
• In a small bowl blend butter, chives, tarragon, minced garlic, hot sauce, and black pepper with a rubber spatula. Blend thoroughly. Cover with plastic wrap and reserve.
• Using kitchen shears, butterfly the lobster tails straight down the middle of the softer underside of the shell. Cut the meat down the center without cutting all the way through. Insert a metal skewer down the lobster tail so the tail stands straight. Brush the tails with olive oil and season with salt, to taste.
• Grill lobsters cut side down over medium high heat about 5 minutes, until the shells are bright in color. Turn the tails over and spoon a generous tablespoon of herbed butter onto the butterflied meat. Grill for another 4 minutes, or until the lobster meat is an opaque white color.
• Remove lobster tails from the grill and serve with more herb butter and lemon wedges. Garnish with chive sprigs.

GRILLED LOBSTER SMOTHERED IN BASIL BUTTER

Steps:

• Combine the butter, basil, and salt and pepper to taste in a food processor and blend until smooth. Pack the mixture into a medium ramekin, cover with plastic wrap and refrigerate for at least 30 minutes. Split the lobsters in half lengthwise. Bring the knife down through the tail, making sure to cut just through the meat and to leave the shell connected. Lay the lobster open, leaving the two halves slightly attached. Pull off claws and legs from the lobsters and crack them slightly with the knife handle. Place the claws and legs on the grill over medium-low heat and cover with a pie pan. Cook them for 5 to 7 minutes per side. Brush the lobster bodies with the oil and season with salt and pepper to taste. Place them fleshside down on the grill over medium heat. Grill 8 to 10 minutes
• Remove the lobsters and slather with the basil butter.

GRILLED SPINY LOBSTER WITH BASIL BUTTER

Steps:

• 1. Preheat the grill to high.2. If using lobster tails, cut them in half lengthwise with kitchen scissors or a sharp, heavy knife use a fork to remove the intestinal vein running the length of the tail. If using live lobsters, kill each by inserting a sharp knife in the back of the head between the eyes this will dispatch them instantly. Cut the lobsters in half lengthwise and remove the vein and the papery gray sac from the head. Break off the claws and crack with a nutcracker.3. Brush the cut sides of the lobster tails or lobsters with some of the melted butter and season with salt and pepper. Add the chopped basil to the remaining butter.4. When ready to cook, oil the grill grate. Arrange the tails or lobster halves and claws (if any), cut sides down, on the hot grate and grill for 6 to 8 minutes. Turn, using tongs, and grill on the shell sides until the flesh is firm and white, 6 to 8 minutes more, squeezing lime juice over the lobsters as they cook and brushing generously several times with the basil butter.5. Transfer the lobsters to serving plates or a platter and serve immediately, accompanied by the remaining basil butter in ramekins on the side.Serves 4

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.