Here is a step-by-step recipe for grilled lobster with lemon butter on the backyard grill.
- 2 Wild Caught live lobsters, 1 1/2 lb. or 2 lb. each
- 1/4 cup butter
- 2 tbsp. Lemon juice
- 1 tbsp. finely shredded lemon peel
- 2 tsp. chopped tarragon
- 2 tsp. chopped chives
- 3/4 cup fresh bread crumbs
Kill live lobster. You may do so in whatever fashion you please, I personally use the method of taking a sharp knife, and inserting it into the back of the lobsters head, between the eyes. (If squeamish about the knife into the lobster head, an alternative you may use is bringing enough water to cover the lobster to a boil, and placing the lobsters in head first and boiling for 2 minutes)
Next use kitchen shears to make 2 cuts lengthwise and 2 cuts across the lobsters on the underside of the tail. Remove thin membrane. Cut lengthwise through flesh of each tail, but not through the back shell. Open Tails, exposing meat. Use the knife to scrape out black vein that runs length of lobster. Remove and discard body cavity organs that are near head. Rinse under cold water. Pat dry.
Lightly coat grill rack with nonstick cooking spray. Preheat grill to medium, and prepare for indirect cooking.
In a small saucepan cook and stir butter, lemon juice, peel, tarragon, and chives over low heat until butter is melted.
Place lobsters, shell-side down on the grill rack. Brush generously with some butter mixture. Grill covered for 15-18 minutes or until lobster meat is nearly opaque, brushing twice with mixture. Do not turn lobsters. Sprinkle with bread crumbs and drizzle with remaining butter mixture. Cover and grill 6-8 more or until lobster meat is opaque. Do not overcook.