Almost too pretty to eat -- almost
This year, one of our clients,
StalkMarket, teamed up with
Grill Master Rick Browne to promote the concept of
green barbecue. Last night was New Years Eve and we ended up cooking lobsters for 7. Being a New Englander, the only method I’ve ever used was steaming, which is pretty fail safe. Just for fun, I decided to try grilling this time. I consulted Rick for some sage advice and was very glad I did. Not surprisingly, he was able to provide me with a recipe and methodology that was every bit as effective as the way of the Yankees. It also makes it slightly easier for guests to get at the meat and makes for a much more managable mess at the table. I’m a convert.
I'm going to halve you for dinner
4 two lb. Maine lobsters, live
1 lb. salted butter
4 cloves garlic, mashed
1/4 cup fresh parsley, chopped
2 shallots, minced
2/3 cup fresh lemon juice
Juice of 1/2 medium orange
2 Tbs. fresh tarragon
Salt & pepper to taste
Fresh lemon wedges.
The best kind of bugs to have at a BBQ
Sauté shallots and garlic in saucepan for five minutes or until soft. Add rest of ingredients except lobster and lemon wedges, and heat until butter is melted. Set aside and keep warm, stirring occasionally.
Line grill with aluminum foil, prepare a medium hot fire.
Split lobsters by placing on its back, sever the spinal cord by inserting a sharp knife between tail and body, then split lobster in half lengthwise. Remove guts and nasty bits. Crack claws and sprinkle meat with salt & pepper. Paint lobster with melted butter mixture and place on grill flesh side down, cooking until there is a light char on the meat. Turn, baste with butter and grill until meat is firm.
Remove lobster from grill and paint with melted butter, keep wrapped in foil, remove claws from lobster and place claws back on grill for 5-6 minutes more. Remove and serve with the split lobsters.
