Grilling lobsters at home, like F&W’s Gail Simmons does, is supereasy if you have your fishmonger clean and halve the lobsters for you.
Slideshow:More Lobster Recipes
1 stick unsalted butter, cubed
2 tablespoons white miso
1 tablespoon Sriracha
2 tablespoons fresh lemon juice, plus wedges for serving
2 bunches of scallions
1 tablespoon canola oil
8 long metal skewers
Four 1 1/2-pound lobsters, halved lengthwise, claws detached and reserved
How to Make It
In a small saucepan, melt the butter. Whisk in the miso, Sriracha and lemon juice. Reserve 1/4 cup of the miso-chile butter for serving.
Light a grill. In a large bowl, toss the scallions with the oil and season with salt and pepper. Grill over moderate heat, turning, until lightly charred and tender, 5 minutes. Chop the scallions and toss with 1 tablespoon of the miso-chile butter.
Skewer the lobster bodies from the tail to the head to keep them straight. Brush the lobster meat with 2 tablespoons of the miso-chile butter. Grill the lobster bodies and claws over moderate heat, turning and basting the meat with the remaining miso-chile butter, until the shells are bright red, 7 to 8 minutes for the tails and 12 to 15 minutes for the claws. Remove the skewers.
Arrange the lobsters on a platter or plates and scatter the scallions on top. Serve with lemon wedges and the reserved 1/4 cup of miso-chile butter.
Pair this grilled lobster dish with a lemony, full-bodied Italian white.
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