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Chargrilled Lobster with Herb Butter




Source of Recipe


Internet


List of Ingredients




2 raw lobsters, each weighing about 1 pound,
split in half lengthwise with claws cracked
salt and ground black pepper

Herb Butter:
3 Tbsp softened butter
1 Tbsp chopped fresh chervil
1 Tsp chopped fresh chives
1 Tsp finely chopped shallot
squeeze of lemon juice
salt and ground black pepper


Recipe



Note: Ask your fish dealer to split the lobsters in half, ready for the grill. Otherwise, kill each lobster by piercing with a knife at the central point where the head meets the body. Halve the head, and split in half along the body.

Place the ingredients for the Herb Butter in a bowl and beat together to combine. Place the flavored butter in an oblong shape on a piece of parchment paper or plastic wrap. Roll up the butter to produce a cylinder, and refrigerate to harden the butter. Season the lobster flesh lightly with salt and pepper. Cook the lobster halves, cut-side down, on a prepared grill for 8-10 minutes, until the flesh has become opaque and the shells have turned orange. Cook the claws separately. They are cooked when the shells have turned bright orange. Serve the freshly grilled lobster with disc of Herb Butter. Serves 2.