Grilled lobster recipe
Grilled lobster! Delicious. In this recipe, we will use fresh-frozen lobster tail, but the instructions for cooking and seasoning are the same as they are for whole fresh lobster. See the butchering steps in the post for instructions on preparing a live lobster for the cook.
Equipment
Ingredients
- 1-2 Lobster tails thawed and cut in half
- 8 Tbsp clarified butter preferably browned clarified butter
- 2 Tbsp chopped fresh parsley
- 1 clove garlic minced
- 1 lemon zested, halved
- Kosher salt and black pepper to taste
Instructions
- Prepare your grill for direct-heat cooking. We used one chimney of charcoal spread evenly under our grill grate.
- Combine the clarified butter with the parsley, garlic, a good pinch of black pepper, and lemon zest in a small bowl.
- Split your lobster (whole or tail) in half.
- Sprinkle the lobsters with a little salt (you won't need much)
- Use a spoon to drizzle the butter/herb mixture over the fleshy sides of the lobster tails.
- Be careful not to get raw lobster juice in the butter mixture, we'll want to use it later!
- Place the lobsters, flesh-side down, on the grill and allow to cook for a minute or so. Flip them and cook on their shell side for a minute or so.
- Keep flipping back and forth, temping often with your Thermapen ONE after the first two flips.
- When you see no temperature lower than 140°F (60°C) (lower if the tails are large), pull the lobsters from the heat. "Regular" sized lobsters should take about 4 minutes to cook. But watch the temperature, not the clock!
- Serve the lobsters with the remaining clarified herb butter and the lemon halves for squeezing fresh juice. Enjoy!
