Grilled Lobster

When your lobster is fresh, let it be the star of your dish and stay simple.


April 2007 | By Marketman
Grilled Lobster
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at a glance

Main Ingredient

Fish and Seafood

Type

Main Dishes

Preparation Time

00:00:00


Date Published

April 2007

When your lobster is fresh, let it be the star of your dish and stay simple.Serves 42 kilos lobster20 cloves garlic, choppedsea salt and freshly cracked black pepper, to season butter and garlic for brushingjuice of half a lemon chopped parsley for sprinkling melted butter and lemon wedges (optional)1  Melt butter over medium heat. Add garlic and saute 3 to 4 minutes until fragrant (it should not even start to color at all). Take pan off the heat. 2  Cut the lobster in half lengthwise and rinse with water very briefly. Season generously with sea salt and freshly cracked black pepper. Brush with butter and garlic mixture, reserving some for later. 3  Put the lobster halves on the hot fire, with shells down and cover for 1 to 2 minutes. Flip the lobsters. Cook with meat facing down for another 1 to 2 minutes. Turn lobsters over again with the meat facing up and brush once more with the butter and garlic mixture. Continue until the meat is just cooked and opaque, do not overcook. Transfer to a serving platter and sprinkle with lemon juice and chopped parsley. Serve immediately. Serve with additional melted butter and lemon wedges, if desired.



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