Recipe for grilled lobster with rosemary butter
Serves 6
6lobsters (1¼ to 1½ pounds each)1bunch fresh rosemary, leaves chopped1cup (2 sticks) unsalted butter, cut upSalt, to taste
1. Light a charcoal grill, or set a gas grill to medium.
2. Place a lobster on a cutting board. Using a sharp knife, carefully cut each lobster through the head. Using scissors, snip off the rubber bands. Do not remove the bands until the heads are split; set aside.
3. In a saucepan, combine the rosemary and butter. Set the saucepan on a cool place on the grill. When it melts, remove from the grill and set in a warm place.
4. Place lobsters belly sides down on the hottest part of the grill. Cook for 5 minutes. Using tongs, turn the lobsters and grill 5 minutes more.
5. Set the lobsters on a large platter; let them rest for 5 minutes.
6. Use a lobster cracker to crack the tail, claws, and knuckles to remove the meat. Serve with rosemary butter. Jonathan Levitt. Adapted from Lineage
To comment, please create a screen name in your profile
To comment, please verify your email address
Conversation
This discussion has ended. Please join elsewhere on Boston.com