Grilled lobster is like the long-term relationship: if done correctly, it can be tender, sweet and fulfilling. Done wrong, well, it’s tough. In this recipe, we encourage you to time your grill session perfectly to avoid overcooking, and get a little crazy with the cilantro butter. Trust us, it’s that good.
- 6 ounces unsalted butter
- 3 tablespoons finely minced cilantro
- 4 large chipotle chiles, seeded and finely minced
- 1 lime, zested and halved
- 2 live lobsters (2-3 pounds each)
- 1/2 cup olive oil
- Kosher salt
- Coarse black pepper
In a small bowl, stir together softened butter, cilantro, chiles, and lime zest; set aside.
Using a heavy cleaver or knife, split each lobster in half lengthwise through its head and tail. Scoop out and discard the yellow-green innards and cut off the claws.
Transfer the lobster halves, shell side down, to a shallow baking pan; crack the lobster claws and remove tips, then transfer them to the baking sheet.
Drizzle olive oil over the lobster halves and claws. Season with salt and pepper.
On a charcoal grill, create medium-heat fire. Place lobster halves (flesh side down) and claws on grill and cook for 5 minutes, not moving them. Add the lime halves to the grill, and cook eight minutes.
Flip the lobster halves and claws. Brush on the cilantro butter; continue grilling 3 minutes more. Squeeze the grilled lime halves over the lobster meat before serving.