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 Grilled Lobster Lime Butter

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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.