Lobsters are a mere $4.99 lb this week so I guess it's time to grill some up again.
This is my way of doing them other than just boiling them up. Boiling is involved here, but only for a minute or three. It gets a little messy, but is well worth it in the long run if you can get your hands on some lobsters.
You start out by roasting a couple of heads of garlic, drizzled with evoo. While they are roasting, saute' some minced shallots and do a chiffonade of some nice fresh basil.
Then mix it all up after it's cooled with a couple sticks of unsalted butter
and a squirt of fresh lemon juice
Now it's time for Larry the lobster to make his ultimate sacrifice to the BBQ gods.
Dump old Larry headfirst into the boiling pot for three minutes only, then remove to a sheet pan.
Now comes the fun (and messy) part..we're going to split old larry in half and lay him out on the pan, then pack him absolutely full of the butter-garlic mixture.
Then on to a hot grill he goes (I guess you could use a hot smoker as well) for 9 minutes, shell side down. (Duhhh!)
And no...Rich did NOT take that picture for me
I served these up with a nice Caprese salad and some smoked asparagus
Thanks for checking out our New England lobsters
This is my way of doing them other than just boiling them up. Boiling is involved here, but only for a minute or three. It gets a little messy, but is well worth it in the long run if you can get your hands on some lobsters.
You start out by roasting a couple of heads of garlic, drizzled with evoo. While they are roasting, saute' some minced shallots and do a chiffonade of some nice fresh basil.
Then mix it all up after it's cooled with a couple sticks of unsalted butter
and a squirt of fresh lemon juice
Now it's time for Larry the lobster to make his ultimate sacrifice to the BBQ gods.
Dump old Larry headfirst into the boiling pot for three minutes only, then remove to a sheet pan.
Now comes the fun (and messy) part..we're going to split old larry in half and lay him out on the pan, then pack him absolutely full of the butter-garlic mixture.
Then on to a hot grill he goes (I guess you could use a hot smoker as well) for 9 minutes, shell side down. (Duhhh!)
And no...Rich did NOT take that picture for me
I served these up with a nice Caprese salad and some smoked asparagus
Thanks for checking out our New England lobsters
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