Grilled Lobster & Lime Butter
Summertime and lobster just go together - like peanut butter & jelly. This great recipe for Grilled Lobster and Lime Butter from Helene Henderson's Malibu Farm Cookbook.
![Grilled Lobster Lime Butter](https://www.dartagnan.com/on/demandware.static/-/Sites-dartagnan-Library/default/dw96bc96df/lobstergramBlog/2016/07/grilled-lobster-lime-bttr-256x300.jpg)
Makes 4 servings
Ingredients:
- 4 live lobsters, chilled and then split in half lengthwise
- 4 sticks of butter
- Additional 2 sticks of butter, softened
- 1 bunch cilantro
- Jalapeño pepper to taste
- Juice and zest from 1 lime
Directions:
- Bring a pot of salted water to boil. When boiling, dip the claws into the boiling water, keeping the rest of the body out of the water, until they turn pink. Remove.
- Chop the 4 sticks of butter into little pieces. Then bring 4 tablespoons of water to a boil in a skillet, and whisk in one little piece of butter at a time. It should emulsify to a thick, frothy butter bath. Keep adding all the butter. Once it’s all melted, keep the skillet on very low heat, and place the lobsters, flesh down, into the butter for a few minutes until barely cooked through. Remove from the butter bath, and place on a sheet pan. Season the flesh lightly with salt.
- To make the lime butter, combine the 2 sticks of softened butter with cilantro, jalapeño pepper and lime juice and zest in a food processor, or blend by hand using a fork until all ingredients are combined. Set aside.
- Preheat the grill and once it is hot, place each lobster, flesh down, on it for 1 minute until charred, and then flip to cook the shell side. Place a generous scoop of lime butter into the shell, and cook until melted. Serve at once.