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Preparation time
20 minutes
Total time:
30 minutes
Serves
4
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Ingredients
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2 tbsp. sea salt
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2 (1 to 1 1/2 lb.) live lobsters
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1/2 cup very soft, room temperature butter
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2 tbsp. finely chopped cilantro
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1/2 tsp. crushed red chile flakes
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1 large garlic clove, minced
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1 tsp. finely grated lime zest
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4 tsp. olive oil
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Lime wedges, for squeezing
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Directions
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Bring 1 1/2 gallons of water to a rapid boil in a very large pot. Add salt and return to a boil. Add lobsters and cook 2 minutes. Carefully remove the lobsters from the pot and set in a dish or bowl filled with water and ice.
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When lobsters have cooled, remove from the water, drain well and set on a cutting board. Cut each lobster in half lengthwise and remove the innards. Set lobsters on a plate and refrigerate until ready to cook. Lobster can be prepared to this point a few hours before needed.
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When ready to cook, combine butter, cilantro, chilies, garlic and zest in a bowl. Preheat barbecue to medium-high (temperature should be about 400˚F in the chamber). Lightly brush each half lobster with oil.
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Set lobster, flesh side down, with claws set above the hottest part of grill, and the tail portion, which cooks faster, near the cooler side. Cook lobster 3 minutes, until slightly charred.
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Turn lobsters over. Now use a spoon to spread half the flavoured butter on the flesh and cavity of each lobster. Cook 3 minutes more. Now spread lobsters with remaining butter and cook 2 minutes more, until just cooked through. Set lobster on plates and serve with lime wedges for squeezing.
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