Recipe courtesy of Bobby Flay
Episode: Beach Grilling
Save Recipe Print
Total:
1 hr 5 min
Prep:
40 min
Cook:
25 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 5 min
Prep:
40 min
Cook:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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.

More from:

Summer Seafood

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Grilled Lobster Tails with Herb Butter

Recipe courtesy of The Neelys

Grilled Swordfish with Lemon, Mint and Basil

Recipe courtesy of Giada De Laurentiis

Seared Mahi Mahi with Zesty Basil Butter

Recipe courtesy of Jamie Deen

Asian Grilled Salmon

Recipe courtesy of Ina Garten

Smothered Pork Chops

Recipe courtesy of Tyler Florence

Smothered Pork Chops

Recipe courtesy of Katie Lee

Moroccan Grilled Salmon

Recipe courtesy of Food Network Kitchen

Smothered Pork Chops

Recipe courtesy of Ree Drummond

Peanut Butter Cookies

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories