Photo: Grilled Lobster and Summer Vegetables with Spicy Herbed Butter Recipe
Ingredients
Spicy Herbed Butter:
- 1 pound unsalted butter, room temperature
- 3 cloves garlic, coarsely chopped
- 1 red jalapeno, seeds and white membranes removed, chopped coarsely
- 1/4 cup coarsely chopped Italian parsley leaves
- 1 lemon, juiced
- 3 tablespoons chopped chives
- Salt and freshly ground black pepper
- 2 (1 1/4 pound) lobsters
Summer Vegetables:
- 1 yellow squash, sliced lengthwise into 1/4-inch slices
- 1 zucchini, sliced lengthwise into 1/4-inch slices
- 1 red bell pepper, stemmed, seeded, and sliced lengthwise into 1/4's
- 1 lemon, cut into 6 wedges
- Extra-virgin olive oil, for drizzling
- Salt and freshly ground black pepper
Directions
Preheat the grill to high.
In a food processor, combine the butter, garlic, jalapeno, parsley, lemon juice, and chives. Season with salt and pepper and process until well combined. Place in a small container. Remove a few tablespoons of the herbed butter and set aside. This reserved butter will be used to finish the lobsters and vegetables once they are off the grill and prevent cross contamination.
Bring a large pot of water to a rapid boil. Place the lobsters in the boiling water and blanch just until the shells turn red, but the meat is not cooked through, about 3 minutes. Remove the lobsters and let cool slightly. Slice the lobsters in half lengthwise. Brush the meat and inside of the lobsters with some of the herbed butter, about 1 tablespoon per lobster half. Place the lobsters on the grill, flesh side down and cook until the meat has grill marks and starts to turn opaque and firm up, about 5 minutes.
While the lobsters are cooking, start the grilled vegetables. Drizzle the vegetables and lemon wedges with olive oil and season with salt and pepper. Place the vegetables and lemon wedges on the grill and brush with some of the compound butter. Grill until tender and browned, about 3 to 4 minutes per side.
Turn the lobsters over and grill an additional 3 to 4 minutes, brushing with more butter, if desired. Remove the lobsters and vegetables to a large platter. Squeeze some of the grilled lemon wedges over the tail meat. If desired, serve with some of the reserved herbed butter.
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By vidyachampatsin...
Marabella, Trinidad
on November 26, 2012
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My first attempt at Lobster and tried this recipe. So succulent and tasty. The butter was amazing and the smell was to die for. ♥♥♥
By JanthePan
Houston
on July 31, 2012
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This was delicious. The recipe calls for one pound of butter (4 sticks? I guessed that this must be a misprint, and I used 1/4 pound ( 1 stic of butter instead. I used hardwood charcoal with alder chips in the smoking basket, and the vegetables were wonderful. I will definately try this again.
By I LUV PASTA
New Jersey
on August 18, 2011
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OMG! This was SUCH FLAVORFUL LOBSTER!!
I never thought of grilling lobster until seeing this. The only problem is that the lobster meat seemed to shrink up in its size on the grill - it was only a few bites for me on the plate. But those bites were so full of delicious char-butter-herb flavor!
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