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Grilled lobster with lemon and dill

Grilled lobster with lemon and dill

Main course | Medium | 30 minutes
Main course
Medium
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Recipe details

Ingredients

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Directions

  1. Combine the oil, lemon juice, dill, lemon zest, and pepper in a small bowl. Set aside.
  2. Plunge the lobsters head-first into a large pot of boiling salted water for 3 to 4 minutes or until they start to turn red. Drain the lobsters and plunge into cold water. Cut them in half lengthwise and break off the claws.
  3. Open and remove the sac (the stomach of the lobster, located near the head), the intestinal vein, the light-green tomalley (the liver and pancreas), and coral (roe), which is black.
  4. Preheat the barbecue to high and place the lobster carapace (body) and claws on the grill, with the carapace facing downwards. Baste regularly with the marinade. Cook for about 7 minutes or until the meat is opaque and comes away easily from the shell.
  5. Serve immediately with baked potatoes (prepared on the barbecue), salad, and a Traditional Baguette from Les Trois Moulins.

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