Herb-grilled Spiny Pacific Lobster
- 4 (1 1/2-pound) spiny lobsters
- 4 tablespoons olive oil
- 4 tablespoons chopped fresh garlic
- 4 ounces chopped fresh herbs of your choice (we like to use Italian parsley, basil, thyme, tarragon and a bit of rosemary)
- Kosher salt
- Freshly ground black pepper
- 1 stick (1/4-pound) butter, cut in 8 pieces
- 1 cup clarified butter
- 4 tablespoons fresh lemon juice
- 8 lemon wedges
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.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy Allyson Thurber
Grilled Spiny Lobster with a Warm Tomato Salad, Garlic Creamed New Potatoes and a Drizzle of White Truffle Oil
Recipe courtesy of Emeril Lagasse