Split-Grilled Lobster Recipe
Provided by David Seigal, Executive Chef of Cull & Pistol Oyster Bar
- 1 live lobster, 1 ½ lbs
- 2 oz clarified butter
- ½ lemon, charred
- ½ oz tarragon butter (recipe below)
Bring a large pot of water to a boil and drop the lobster in for 1 ½ minutes. Remove the lobster from the pot and place into an ice bath for 5 minutes. Using a long knife, split the lobster in half lengthwise from head to tail. Rinse out the innards, then pat dry with a paper towel. Place the lobster cut-side down on a hot grill for 2 minutes, then flip over. After cooking cut-side up for 2 minutes, baste the entire length of the lobster with the tarragon butter, then cook for 1 more minute. Remove the lobster from the grill and crack the claws using the back of a large knife.
- 1lb Butter
- ½ cup chopped tarragon
- 2 tablespoons lemon juice
Leave the butter out at room temperature for 2 hours, then place in food processor with chopped tarragon and lemon juice and pulse until combined well.