Grilling
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[ Photographs: Joshua Bousel ]

About the author: Joshua Bousel brings you a new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

About This Recipe

Yield: Serves 4
Active time: 45 minutes
Total time: 45 minutes
Special equipment: Large steaming pot, Grill

Ingredients

  • For the Lemon Shallot Butter:
  • 1/2 cup clarified butter, divided
  • 2 tablespoons finely diced shallots (about 1 small)
  • 1/2 teaspoon zest and 1 tablespoon juice from 1 lemon
  • 1 tablespoon finely chopped chives
  •  
  • 4 live lobsters, about 1 1/2 pounds each
  • 1 tablespoon Kosher salt, plus more to taste
  • Freshly ground black pepper, to taste
  •  
  • Type of fire: Direct
  • Grill heat: medium-high

Procedures

  1. To make the lemon-shallot butter: Heat 2 tablespoons of butter in a small saucepan over medium heat until foaming subsides. Stir in shallots and cook until softened but not browned, about 4 minutes. Stir in remaining butter, lemon juice, and lemon zest and cook until butter is melted and warm throughout, about 3 minutes. Remove from heat and stir chives. Season with salt and pepper to taste.

  2. Fill a large bowl with ice water, set aside. Fill large stockpot with 2 inches of cold water and bring to a boil over high heat. Add 1 tablespoon of salt to boiling water and place steamer insert into pot. Place 1 lobster in steamer, cover, and steam for 2 minutes. Transfer lobster to bowl with ice water. Repeat with remaining lobsters.

  3. Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Break off claws from lobsters and split lobster bodies in half lengthwise, removing green tomalley if desired. Brush lobster flesh with lemon-shallot butter and place on grill, flesh side down, and grill for 2 to 3 minutes. Flip lobsters flesh side up and continue grilling until meat registers 135°F on an instant read thermometer, about 3 minutes more. Transfer lobsters to a serving tray and brush again with lemon-shallot butter. Place claws on grill, cover, and cook until meat registers 135°F on an instant read thermometer, 5 to 7 minutes. Transfer to tray with lobster bodies and serve immediately with remaining lemon-shallot butter.