Recipe courtesy of Allyson Thurber
Herb-grilled Spiny Pacific Lobster
Getting reviews...
- Level: Easy
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1644
- Total Fat
- 100 g
- Saturated Fat
- 50 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 3 g
- Sugar
- 1 g
- Protein
- 148 g
- Cholesterol
- 668 mg
- Sodium
- 1958 mg
- Level: Easy
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1644
- Total Fat
- 100 g
- Saturated Fat
- 50 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 3 g
- Sugar
- 1 g
- Protein
- 148 g
- Cholesterol
- 668 mg
- Sodium
- 1958 mg
Ingredients
Directions
- 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.
