Grilled lobster with smoked butter

Grilled lobster with smoked butter

By
From
Grill Smoke BBQ
Serves
4
Photographer
Kris Kirkham

A luxurious and majestic centrepiece to a meal, if ever there was one! Shellfish is fantastic cooked over charcoal, and the lobster shell imparts a sweet-smokiness as it becomes charred; it also helps to protect the delicate white meat against the intense heat, keeping it beautifully moist. For me, grilled lobster just has to be slathered with melted butter, and here it’s smoked…

Serve this with some Crispy artichokes with lemon and sage or Roasted buttermilk parsnips with manchego and rosemary.

Ingredients

Quantity Ingredient
2 x 750-1000g lobsters, preferably native
100g * smoked butter [rid:31865], at room temperature
sea salt
black pepper

Method

  1. If you have live lobsters, put them in the freezer for an hour or so (but be careful not to freeze them) – this will put them to sleep, so they can be dispatched as humanely as possible.
  2. Light the barbecue and set for direct cooking.
  3. On the stovetop, bring a large pan of salted water to the boil over high heat. Plunge the lobsters into the boiling water and cook for 3 minutes before removing and plunging into cold water to stop the cooking process; the lobsters will only be partly cooked at this stage.
  4. Place the lobsters on their backs on a chopping board and, using a large, heavy-bladed knife, cut them in half lengthwise. Start by inserting the tip of the knife at base of the tail behind the head and cutting down through the tail. Next turn the lobster around and cut cleanly through the head; depending on the thickness of the shell, you may need to press the knife down to chop through it. Discard the coral and intestine from the head and crack each claw with the heel of a knife or a claw cracker. Be careful not to smash the claws completely – you just want to crack the shell and expose the meat.
  5. Season the lobster meat and smear the tails with some of the smoked butter. Throw a good handful of wood chips on the charcoal and place the lobsters, shell-side down, on the grill. Close the lid of the barbecue and cook the lobsters for 6 minutes until the meat is just cooked through and the shell has started to blacken.
  6. Remove the lobsters from the grill and serve with the rest of the smoked butter on the side. A lobster pick or metal skewer is handy for getting out all the small pieces of meat from the knuckles.

Note

  • You’ll also need some oak or apple chips.
Tags:
Ember Yard
Salt Yard
Dehesa
Opera Tavern
Soho restaurants
Italian
French
small plates
tapas
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