Best Grilled Lobster With Pernod Caper Butter Recipes

Grilled Lobster Smothered in Basil Butter image

Provided by Bobby Flay

Time 1h5m

Yield 4 servings

Number Of Ingredients 5

1 pound unsalted butter
1/2 cup basil chiffonade
Salt and freshly ground pepper to taste
4 (2 1/2 pound) whole lobsters
2 tablespoons olive oil

Steps:

Combine the butter, basil, and salt and pepper to taste in a food processor and blend until smooth. Pack the mixture into a medium ramekin, cover with plastic wrap and refrigerate for at least 30 minutes. Split the lobsters in half lengthwise. Bring the knife down through the tail, making sure to cut just through the meat and to leave the shell connected. Lay the lobster open, leaving the two halves slightly attached. Pull off claws and legs from the lobsters and crack them slightly with the knife handle. Place the claws and legs on the grill over medium-low heat and cover with a pie pan. Cook them for 5 to 7 minutes per side. Brush the lobster bodies with the oil and season with salt and pepper to taste. Place them fleshside down on the grill over medium heat. Grill 8 to 10 minutes
Remove the lobsters and slather with the basil butter.

Grilled Lobster with Garlic-Parsley Butter Recipe - (4.6/5) image

Provided by winefoot

Number Of Ingredients 8

8 tablespoons unsalted butter, softened
2 tablespoons parsley, finely chopped
1 1/2 teaspoons crushed red chile flakes
4 cloves garlic, minced fine
Zest of 1 lemon
Kosher salt and freshly ground black pepper, to taste
1 live lobster, about 1 to 1 1/2 pounds
1/4 olive oil

Steps:

Combine butter, parsley, chile flakes, garlic, lemon zest, salt, and pepper in a bowl; set aside. Using a cleaver or large chef's knife, split lobster in half lengthwise through its head and tail. Scoop out and discard the yellow-green tomalley and break off claws. Transfer lobster halves, shell side down, to a baking sheet; crack claws and place them on the baking sheet. Drizzle halves and claws with oil, and season with salt and pepper. Heat a charcoal grill or set a gas grill to high; bank coals or turn off burner on one side. Place lobster halves, flesh side down, and claws on hottest part of grill; cook until slightly charred, 2 to 3 minutes. Flip lobster over and using a spoon, spread lobster with the garlic-parsley butter; continue grilling until lobster meat is tender, 3 to 5 minutes more.