Best Grilled Spiny Lobster With Basil Butter Recipes

GRILLED LOBSTER SMOTHERED IN BASIL BUTTER

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.

HERB-GRILLED SPINY PACIFIC LOBSTER

Steps:

• Preheat oven to 450 degrees F. Preheat the grill to high.
• Split lobsters; butterfly from the top and remove intestines. Rinse head area in cold water to remove any waste matter.
• In a small bowl, combine 2 tablespoons olive oil, and all of the garlic and chopped herbs. Set aside.
• Brush lobsters lightly with remaining oil and grill for approximately 5 minutes, meaty side down. Turn halfway through for grill marking and even cooking. Remove lobsters from grill, and place on a sheet pan, meaty side up. Coat with the herb and garlic mixture and season with salt and pepper. Place 2 pieces of butter on each lobster tail and put in the oven for approximately 10 minutes.
• In a small bowl, mix the clarified butter mixed with the lemon juice. Drizzle over lobster as a sauce. Garnish with lemon wedges.

GRILLED SPINY LOBSTER WITH BASIL BUTTER

Steps:

• 1. Preheat the grill to high.2. If using lobster tails, cut them in half lengthwise with kitchen scissors or a sharp, heavy knife use a fork to remove the intestinal vein running the length of the tail. If using live lobsters, kill each by inserting a sharp knife in the back of the head between the eyes this will dispatch them instantly. Cut the lobsters in half lengthwise and remove the vein and the papery gray sac from the head. Break off the claws and crack with a nutcracker.3. Brush the cut sides of the lobster tails or lobsters with some of the melted butter and season with salt and pepper. Add the chopped basil to the remaining butter.4. When ready to cook, oil the grill grate. Arrange the tails or lobster halves and claws (if any), cut sides down, on the hot grate and grill for 6 to 8 minutes. Turn, using tongs, and grill on the shell sides until the flesh is firm and white, 6 to 8 minutes more, squeezing lime juice over the lobsters as they cook and brushing generously several times with the basil butter.5. Transfer the lobsters to serving plates or a platter and serve immediately, accompanied by the remaining basil butter in ramekins on the side.Serves 4

WHOLE GRILLED PACIFIC SPINY LOBSTER WITH MANGO PAPAYA SALSA

Steps:

• Bring a large pot of water to a boil. Plunge the lobsters into the boiling water, cook for 8 minutes. Remove carefully and submerge in a bowl of ice water to immediately stop the cooking. Split the lobsters in half lengthwise and rinse out the head cavity and any veins that may be in the tail. Set aside.
• Toss the papayas, mangos and tomatoes in a mixing bowl with the lime juice and cayenne and salt, to taste. Allow to sit for 10 minutes.
• Meanwhile, preheat an outdoor grill to medium-high heat.
• When ready to serve, brush a small amount of oil on the lobster meat and place the lobsters meat side down on the hot grill. Grill until lobster meat is lightly charred, about 4 minutes. Turn and cook the shell side until lobster is heated through, about 3 minutes more. Remove the lobster meat from the shell. Add the mint to salsa, mix, and put on serving plates. Serve the lobster meat on top of the salsa.