Get a very hot fire going using oak or charcoal or both. Place a grill grate about 1 foot above the hot coals, which should be ready after about 30 minutes. Melt the butter in a small saucepan and stir in the chervil, chives and lemon juice.
When the coals are heated and ready, split the lobster in half lengthwise down the center of its body, then take the back of your knife and crack the claws so they cook evenly with the tail, making sure you remove the rubber bands as well.
Grill the lobster cut-side down to cook very quickly and to achieve some char on the exposed meat, about 2 minutes at most, then flip so the shell is facing the flame. Pour some of the butter mixture into the cavity to poach the lobster meat, reserving some for serving. Poach the lobster until the meat has shriveled up a bit inside the shell and is a brilliant white, another 4 minutes.
Serve alongside the remaining butter, garlic bread and cold beer!
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy Chris Fischer of Beetlebung Farm
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