I was invited to cook for a private client a few weeks ago for US Open Golf in the Hamptons, and generally when in the Hamptons I am always inspired to grill most of my proteins as the flavor penetrated by the fire is much more rustic then the stove.
This summer recipe is flash grilled meat side down, flipped and poached in a pool of this delicious butter.
Yields 2-3 | Prep Time : 20 Min | Cook : 10 Min
2 live main lobsters ( 1lb. to 1 1/2 lb. )
1 stick of unsalted butter
1/4 cup chopped parsley
5 cloves chopped garlic
1/4 cup olive oil
1. On stove infuse garlic and butter on medium high heat and remove before golden. Pour garlic butter into bowl add chopped parsley, lemon, and pinch of kosher salt.
2. Using a chef's knife, split lobster in half lengthwise through it's head and tail. Crack also the claws with knife, leaving a nice split to break open once cooked. Clean the lobster coral in the top of lobster, and tomalley which is a yellow-green color. Once cleaned, drizzle with olive oil on tray.
3. Heat Grill to medium ranging at about 350 Degrees, and place flesh side down for 3 min. Flip lobster and using a spoon add garlic-parsley butter. Continue cooking for another 3 min till meat is tender.