Lobster Halves With Tarragon-Lime Butter
This grilled lobster recipe brings out the natural flavors of the sea with a touch of buttery richness and fresh herb-infused tanginess. The succulent lobster halves are grilled to perfection, resulting in juicy, tender meat that pairs beautifully with the vibrant tarragon-lime butter. A show-stopping dish that is sure to impress your guests and elevate any outdoor dining experience.
— Constant Cookbook
Ingredients
- 2 live lobsters, each about 2 lb.
- Melted unsalted butter for brushing
- 16 Tbs. (2 sticks) unsalted butter
- 1/4 cup minced fresh tarragon
- 2 Tbs. fresh lime juice
Instructions
- Prepare a charcoal or gas grill for direct grilling over medium-high heat.
- Just before grilling, bring a large pot three-fourths full of water to a rolling boil over high heat. Plunge the live lobsters into the boiling water and leave for a minute or two. Drain well. Lay the lobsters, top side up, on a sturdy cutting board. Using a cleaver or large, heavy knife, cut the lobsters in half lengthwise. Remove and discard the white intestinal veins and the grain sacs from the heads. Brush the cut side of each lobster half with the melted butter.
- Place the lobster halves, cut sides up, over the hottest part of a charcoal fire or directly over the heat elements of a gas grill. Cover the grill and cook the lobsters until the meat is opaque throughout but still moist when tested with a knife, 10 to 12 minutes. The shells may char on the bottom.
- Meanwhile, make the tarragon-lime butter: In a small saucepan over low heat, melt the butter. Remove from the heat and stir in the tarragon and lime juice.
- Place a lobster half on each of 4 plates and drizzle with some of the tarragon-lime butter. Serve immediately and pass the remaining butter at the table. Serves 4.
- Adapted from Williams-Sonoma, <i>Essentials of Grilling,</i> by Denis Kelly, Melanie Barnard, Barbara Grunes & Michael McLaughlin (Oxmoor House, 2003).
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