Well, all you really need is about $18 (2–1 1/2# soft shell lobsters from Free Range Fish at market cost of $3.99/#) and 25 minutes. I used a Food Republic recipe for some tips, as I had never grilled lobster before, and found the par boiling and halving was a bit messy but made for perfectly cooked lobster. I served them with some grilled corn brushed with the same lovely compound butter.
Grilled Lobster with Lemon Herb Butter
- Mince herbs, shallot and garlic and add to softened butter. Add lemon zest and mix. Refrigerate overnight.
- Parboil the lobster so you don’t end up with a nicely grilled outside and raw inside. Drop the lobster in a pot of boiling water, remove after five minutes and shock in an ice bath to stop it from cooking any further.
- While lobster is cooking, melt compound butter in a small saucepan on stove. When melted, divide in half so you’re not brushing your corn with the same butter you brushed on the raw lobster (that is, of course, if you even make corn. You may choose not to. Obviously ignore this if that’s the case).
- Slice the lobster lengthwise all the way through into two halves. Clean the tomalley from the body.
- With the same knife, cut small slits in the claws to vent while cooking. Brush the exposed meat with a mixture of compound butter, lemon juice, a little salt and freshly ground pepper.
- Clean and lightly oil the grill and get your coals (or set your gas grill) at medium heat. Lay the lobster flesh side down and cook for about five minutes. Then turn it over, brush on more compound, and cook shell side down for another five minutes. When finished the meat should be firm and opaque all the way through.
- Serve with more lemon butter on the side.
I’ve cooked more lobster in the past month than I have in the past eight years that I’ve been here. I spent more money on a bone-in rib eye steak (weighing 1.75# @ 16.99/#) than I did on a full meal of two beautiful lobsters, corn, butter and herbs. I know this lobster glut at the market won’t last for long, so I’m taking advantage of it now while I can.