Grilled Summer Lobster Recipes

Steps:

• Preheat grill for high heat.
• Squeeze lemon juice into a small bowl, and slowly whisk in olive oil. Whisk in salt, paprika, white pepper, and garlic powder. Split lobster tails lengthwise with a large knife, and brush flesh side of tail with marinade.
• Lightly oil grill grate. Place tails, flesh side down, on preheated grill. Cook for 10 to 12 minutes, turning once, and basting frequently with marinade. Discard any remaining marinade. Lobster is done when opaque and firm to the touch.

Steps:

• 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.

Steps:

• In a large pot boil about 2 gallons of water.
• Add one live lobster and cover.
• Cook for 3 minutes.
• Remove lobster with tongs and return water to boiling.
• Add 2nd lobster.
• Cook three minutes and remove with tongs.
• Turn lobsters upside down and cut lengthwise from the tip of the tail through the head (you may need to use poultry sheers to cut the tail portion of the shell).
• Place lobster halves, shell side down, on a medium hot grill and baste with butter and sprinkle with salt and pepper.
• Cover grill and cook for about 8-9 minutes or until the meat in the thickest part of the tail turns opaque.
• Serve with melted butter in dunking bowls and lemon wedges.

Steps:

• Make the butter by mixing together all the ingredients, then season and set aside. Can be made two days ahead. Remove from the fridge to soften before using.
• Use kitchen scissors to cut along the tops of the lobster shells, then flip the tails over and crack the ribs of the shell. Use your fingers to open the shell and loosen the meat keeping it attached at the base and pull it half out. Use a knife to cut along the top of the tail without cutting all the way through and remove the vein if you see one. Sit the tail in a shallow roasting tray and add some butter to each one. Tails can be prepared a few hours ahead and chilled.
• Heat the grill to high, then grill the lobster tails for 10 mins until cooked through. Put them on plates and drizzle with the butter from the pan, or pour the butter into a ramekin and put it in the middle of the table for dipping the lobster meat in. Serve with lemon wedges and scatter with extra parsley, if you like.

Steps:

• Make the 2 sauces first and set aside; they can be made 2 hours in advance.
• Chipotle Lime Oil: (makes about 2/3 cup).
• Cook oil and garlic in heavy small sauce-pan over medium-low heat until garlic begins to brown, about 8 minutes.
• Carefully mix in next 4 ingredients.
• Stir until salt dissolves. Remove from heat. (Can be made 2 hours ahead.)
• Mix in cilantro.
• Ginger-Green Onions Butter: (makes about 1/2 cup).
• Cook oil and ginger in small saucepan over medium-low heat 2 minutes.
• Carefully add wine; simmer until reduced by half.
• Remove from heat.
• Add green onions and butter.
• Season with salt and pepper. (Can be made 2 hours ahead.).
• Lobster:.
• Drop 1 lobster, head first, into large pot of boiling water.
• Cover; cook 3 minutes (lobster will not be fully cooked).
• Using tongs, transfer lobster to baking sheet.
• Return water to boil.
• Repeat with second lobster.
• Transfer 1 lobster, shell side down, to work surface.
• Place tip of large knife into center of lobster.
• Cut lobster lengthwise in half from center to end of head (knife may not cut through shell), then cut in half from center to end of tail.
• Use poultry shears to cut through shell.
• Repeat with second lobster.
• Prepare barbecue (medium-high heat).
• Keeping lobster halves meat side up, brush shells with olive oil.
• Place halves, meat side up, on barbecue.
• Brush meat with oil; sprinkle with salt and pepper.
• Place pans with sauces at edge of barbecue to rewarm.
• Cover barbecue; grill lobsters until just opaque in thickest portion of tail, 7 to 9 minutes.
• Serve, passing warm sauces separately.

Steps:

• Using scissors, cut 3 to 4 lengthwise slits in underside of tail to loosen shell slightly. Cut top of lobster shell lengthwise down the center with scissors, leaving tail fin intact. Cut shell at an angle away from the center of the tail at base of tail fin. Loosen meat from shell, keeping the fin end attached; lift meat and lay over shell. , In a small bowl, combine the remaining ingredients; spoon over lobster meat. Cover and refrigerate for 20 minutes., Place lobster tails, meat side up, on grill rack. Grill, covered, over medium heat for 10-12 minutes or until meat is opaque.