Grilled Lobster with Lemon Parsely Butter

It's the end of August so lobsters are on in season and on sale! Lobsters are all time favorite seafood followed by oysters, so I was very excited to see such affordable prices at my local supermarket. 

The grilling of lobsters creates a flavor profile and texture unmatched by boiling.  It simply elevates lobsters beyond what I thought lobster could be elevated.  

PS you still have to boil the lobster, but just par boil them.

Ingredients:

4 Lobsters and a sharp knife
1 Tbs Salt
1 Stick of Clarified Butter 
*to clarify butter simply cook butter in a sauce pan on medium low heat and skim off the top layer of fat once the butter has melted*
2 Tbs chopped parsley
1 Tbs of lemon juice
1Tbs minced shallots
1/4 Tsp Red Pepper Flakes


1. In a large covered pot bring 2 inches of water and salt to a boil and if possible put something such as a colander inside to not allow the lobster to touch the water.  

Although I have done little research, I have taken the word of many chefs and go with the "most humane way" to kill a lobster.  (Otherwise just stick them in the boiling water, but they may scream) 

2.  Put lobsters in the fridge so they are slower.  Then, stick the tip of the sharp knife in the crease just behind the head where it meets the body and cut straight down and then into the head though the middle of the eyes. This should kill them the most quickly and cut off their nerves so they don't feel the pain.  

**Tip: I wash the lobsters here because if you wash them after they parboil you lose some flavor**

3. Drop the lobster (or two if your pot can fit them) into the boiling water for two minutes each.

4. Take them out and allow them to cool.

5. Take off the entire claw at the joint that is connected to the body.

6. Cut the lobsters in half length wise.

7. Discard all intestines, brains, etc. 

8. Cook shallots until translucent and add lemon, parsley, red pepper, salt (if butter is unsalted), and melted clarified butter.  Reserve 1/4 of butter for later.

9.  Paint the lobsters with the butter and place on the grill flesh side down for 3-5 minutes so that there is a nice brown grill mark on the flesh.

10. At the same time place the claws on the grill and cook for 5-7 minutes on each side.  

11. Flip the lobster and allow to cook for an additional 3 minutes until the temperature reaches 135 degree F on the thickest part of the tail.
 
**TIP: a good way to determine this without a thermometer is ensure that that all of the tail meat is firm not hard by moving it slightly with your tongs.** 

12. Remove lobsters from the grill and use the remainder of the butter for dipping sauce for the claws.  


Enjoy!!