A great seafood classic: split lobster, grilled quickly, then drizzled with frothy butter flavored with parsley, garlic, and lemon. The meat stays juicy and slightly smoky, with a simple sauce that respects all its sweet, briny flavor.
Ingredients
- 4 pieces live lobster, or pre-cooked, or frozen raw lobster, thawed
- 180 g unsalted butter
- 2 cloves garlic
- 0.5 bunches flat-leaf parsley
- 2 pieces lemon
- 2 tbsp olive oil
- to taste fine salt
- to taste ground black pepper
Method
- Prepare the flavored butter: gently melt the butter with the finely minced garlic, then let it froth until it smells nutty without browning heavily.
- Off the heat, add the chopped parsley, a squeeze of lemon juice, salt, and pepper; keep this butter warm so it stays fluid and glossy.
- Put the lobsters to sleep in the cold if using them live, then split them lengthwise with a heavy knife; remove the sand sac and keep the coral if present.
- Pat the meat dry, brush lightly with olive oil, salt, and pepper; the surface should be just glistening, not drowning in fat.
- Heat the broiler, a griddle, or a home barbecue until very hot; the heat is ready when the shell sizzles immediately upon contact.
- Place the lobster halves meat-side toward the heat and sear them until the meat begins to turn opaque and the edges firm up.
- Turn shell-side down, baste generously with the flavored butter, and continue cooking, basting often, until the meat is pearlescent, springy, and easily detaches from the shell.
- Add a final squeeze of lemon, a little fresh parsley, and serve immediately with the remaining warm butter on the side.
Nutrition
Per serving
- Energy
- 432.5 kcal
- Protein
- 5.51 g
- Carbohydrate
- 6.5 g
- Fat
- 44.39 g
- Fibre
- 1.96 g
- Calcium
- 34.5 mg
- Iron
- 0.32 mg
- Magnesium
- 15.67 mg
