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Ingredients

Directions

  • Heat grill over med-high. Meanwhile, bring a large pot of water to a boil over high.

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  • Add 1 lobster to pot and cook, covered, about 4 min. (Lobsters should be red but not fully cooked.) Transfer lobster to a cutting board. Return water to a boil and repeat with remaining lobster.

  • Remove rubber bands from claws. Cut lobsters in half lengthwise and remove any tomalley or roe, if desired. Rinse inside with water and pat dry. Sprinkle with salt and drizzle with oil. Place lobsters cut side down on grill and cook, covered, until tail meat reaches 135°. Season with salt to taste and serve with Shallot-Chive Butter.

Shallot-Chive Butter

  • Stir 1 stick unsalted butter, softened, with 1 tbsp each finely diced shallot and thinly sliced chives and 1/8 tsp salt. Use immediately or wrap in parchment and store in refrigerator up to 2 weeks. Makes 1/2 cup. Shallot-Chive Butter Nutrition Information: 102 kcal cal., 11 g Fat (7 g sat. fat), 0 g pro., 0 g carb., 0 g sugar, 0 g fiber, 38 mg sodium.

Tips

Stir 1 stick unsalted butter, softened, with 1 tbsp each finely diced shallot and thinly sliced chives and 1/8 tsp salt. Use immediately or wrap in parchment and store in refrigerator up to 2 weeks. Makes 1/2 cup.

Nutrition Facts

210 calories; 16 g total fat; 755 mg sodium. 0 g carbohydrates; 17 g protein;

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