RECIPE
Seafood
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While the summer is about to come, nothing matches the redness of a grilled lobster which brings sweet, intense aroma to boost our appetite. Freshly grilled, poached in its shell, the slightly curved lobster will definitely add a bright color and the great taste to grill parties.
1 live lobster, 1/2 to 1 1/2 lbs
1/2 cup olive oil
8 tbsp unsalted butter, softened
1 1⁄2 tsp crushed red chill flakes
2 tbsp finely chopped parsley
4 garlic cloves, finely chopped
zest of 1 lemon
kosher salt and freshly ground black pepper, to taste
1/2 cup olive oil
8 tbsp unsalted butter, softened
1 1⁄2 tsp crushed red chill flakes
2 tbsp finely chopped parsley
4 garlic cloves, finely chopped
zest of 1 lemon
kosher salt and freshly ground black pepper, to taste
1
Put all the ingredients together in a bowl and mix them well.
2
Wash clean the lobster, and put it into a steamer for 2 minutes until it becomes red. Split the lobster from head to tail into two halves. Scoop out and discard the greenish tomalley. Drizzle halves all over with oil, and season with salt and pepper.
3
Preheat the grill to a high heat, and brush the grate with oil.
4
Brush the lobster flesh with butter and parsley mixture, and grill with shell side down, for about 4-5 minutes, until the shells are charred and the meat turns an opaque white color.
5
Move the halves onto the board, cool down and serve.
NotePad
Steaming the lobster before grilling can make the cooking process faster and it also becomes much easier to cut down.