Grilled Lobster with Garlic Herb Butter
|1/2 lb butter|
|1 garlic clove, minced|
|1/2 tsp fresh tarragon, chopped|
|1/2 tsp fresh parsley chopped|
|1/2 tsp fresh chives, chopped|
|Kosher salt and pepper to taste|
|4 live lobsters (1½ lbs each)|
|Vera Jane’s Extra-Virgin Olive Oil|
|Fresh cut lemon wedges for serving|
For Garlic Herb Butter: Melt butter over medium-low heat; skim solids off top and discard. Pour butter into a bowl and stir in garlic, tarragon, parsley, and chives; season with Kosher salt. Set aside.
Pre-heat grill to high. Carefully position a knife on top of a lobster’s head between the eyes and draw it sharply through the head to kill it instantly (repeat for all lobsters). Place lobsters belly-up on a cutting board and cut each lobster in half. (Lobsters can also be parboiled then spilt to be briefly reheated on grill until just warm.)
Drizzle lobster halves with Vera Jane’s Extra-Virgin Olive Oil and season with Kosher salt and pepper. Grill lobster shell sides down and baste with Garlic Herb Butter for about 7-8 minutes, or until meat is just cooked through and opaque. Serve lobsters with lemon wedges and any remaining herb butter.
Makes 4 servings