RICARDO: Grilled Lobster with Lemon and Herbs

PREPARATION 30 MIN

COOKING 10 MIN

SERVINGS 4


 

INGREDIENTS

  • 4 live lobsters, about 1 to 1 1/2 lb (454 to 675 g) each

Herb Oil

  • 1/3 cup (75 ml) olive oil
  • 2 tbsp chopped basil
  • 2 tbsp chopped chives
  • 1 tbsp chopped fennel fronds
  • 1 clove garlic, finely chopped
  • 2 lemons, halved

Herb Mayonnaise

  • 1/4 cup (60 ml) mayonnaise
  • 2 tbsp (30 ml) lemon juice
  • 2 tbsp chopped basil
  • 2 tbsp chopped chives
  • 1 tbsp chopped fennel fronds
  • 1 clove garlic, finely chopped
  • Salt and pepper

 

PREPARATION

Lobster

  1. Press the tip of a sharp chef’s knife in the crack located behind the eyes on the lobster head. Press down firmly and quickly to split the head in half. Cut the tail in half lengthwise. Remove and discard the intestines, the greenish parts, and the gravel pouch located in the upper part of the head. Repeat with the remaining lobsters.
  2. Preheat the grill, setting the burners to high. Oil the grate.

Herb Oil

  1. In a small bowl, combine all the ingredients except for the lemons. Season with salt and pepper.
  2. Drizzle the lobsters with half of the herb oil.
  3. Reduce the heat to medium. Place the lobsters on the grill, cut side up. Close the lid and cook for 8 to 10 minutes. Crack the lobster claws with lobster pliers. Drizzle the lobsters with the remaining oil. Grill the lemon halves, cut side down.

Herb Mayonnaise

  1. Meanwhile, in a bowl, combine all the ingredients. Serve the lobsters with the herb mayonnaise and the grilled lemon