Grilled Lobster from Chef Curtis Stone

We came across this gem of a recipe from Australian chef Curtis Stone on Saveur.com. Gathering family and friends, firing up the grill, and cooking a great meal, is a way of life in Australia. Stone recalls grilled seafood being a staple at such gatherings.

Stone’s Grilled Lobster recipe is very simple. First the lobster is cooked over a searing hot grill, and then topped with butter that has been mixed with herbs and garlic. The butter melts into the seafood, and pools around the shell. This is the perfect appetizer for two people to share.

A Quick Tip from Stone for Prepping Live Lobster:

First, make sure the live lobster is chilled. Then lay it on its back, put the tip of a cleaver at the top of its head, and bisect it quickly following the groove along its belly.

Click here to read an interview with Curtis Stone about Australian grilling culture from Saveur magazine. 

Grilled Lobster with Garlic Parsley Butter

Serves 1-2

  • 8 tablespoons unsalted butter, softened
  • 2 tablespoons parsley, finely chopped
  • 1 ½ teaspoons crushed red chile flakes
  • 4 cloves of garlic, finely chopped
  • Zest of 1 lemon
  • Kosher salt and freshly ground black pepper, to taste
  • 1 live lobster (about 1 to 1 ½ lbs)
  • ¼ cup olive oil

Combine butter, parsley, chile flakes, garlic, lemon zest, salt, and pepper in a bowl; set aside. Using a cleaver, split lobster in half lengthwise through its head and tail. Scoop out and discard the yellow-green tomalley and break off claws. Transfer lobster halves, shell side down, to a baking sheet; crack claws and place them on the baking sheet. Drizzle halves and claws with oil, and season with salt and pepper.

Heat a charcoal grill or set a gas grill to high; bank coals or turn off burner on one side. Place lobster halves, flesh side down, and claws on hottest part of grill; cook until slightly charred, 2-3 minutes. Flip lobster over and using a spoon, spread lobster with the garlic-parsley butter; continue grilling until lobster meat is tender, 3-5 minutes more.

Photo Credit: Mark Roper

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What is the name of the town in Michigan where we build our grills? (Hint: It is also in the name of the company.)
 

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