Ingredients: |
Ingredients: Pre-heat grill to medium heat
4 1½ lb. Maine Lobsters
1 oz. serrano pepper (no seeds)
1 oz. shiso leaf green
½ oz. garlic cloves
1 oz. cilantro with stem, washed
2 oz. unsalted butter, room temperature
1 oz. kosher salt
1 tsp. shichimi togarashi (a Japanese spice blend)
2 oz. soy sauce
6 oz. lime juice
olive oil
1 lime for zest
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Directions: |
Directions:Blanch the lobsters in simmering water for approximately 2 minutes. Transfer the lobsters immediately into ice water to cool down. While the lobsters are cooling down, prepare the garlic shisho butter: Roughly chop the serrano pepper, shiso leaf, garlic cloves and cilantro. Transfer into a food processor. Add the butter, salt and shichimi pepper and start the food processor, slowly add the soy sauce and lime juice while blending the butter. Blend the butter until smooth; transfer to pastry bags.
Pre-heat the grill to medium heat, Take the lobsters out of the ice water. Pull off both claws and separate them at the joints to get four pieces, use crackers or scissors to remove shell and get to the meat. Cut the lobsters in half lengthwise and clean out the tomalley from the head cavity. Place the lobster halves on a broiling pan or baking sheet; brush the meat with olive oil and season with salt.
Grill the lobster meat side down for about 4 minutes. Turn it around and put the claw meat back in the head shell. Spread the butter on the meat and grill for another 4 minutes. In a pan, heat up the leftover butter. Spoon the butter over the finished lobster meat and grate the lime zest on top. Serve immediately. |
This recipe for Lobster on the half shell is from