Ingredients
- Live lobster
- Compound butter.
Buttering
Compound butter is going to augment the taste of the lobster. In order to prevent the butter from becoming too overpowering, stay away from very powerful spices like cardimon, cloves and such. Another point is to start with butter at room temperature. This butter will be soft and easiest to handle.
For me the following ingredients work the best:
a couple cloves of garlic smashed into a puree
parsley
chives
salt, pepper and lemon juice
I use a food processor to mix all ingredients. However, make sure the garlic and herbs are chopped finely. With all the butter, the food processor will not do a good job of chopping the herbs if they enter in too chunky.
Continue pulsing the food processor until you have smooth, rich and creamy butter.
Lobstering
if you are looking for a guide on how to best kill your lobster, check this out:check this out: It is very insightful and helpful. Usually my killing spree is the steaming method. Take the biggest stock put you can find (I had a 10 quart pot which is perfect for this), put a little bit of water in the bottom and place a steaming rack on top of it. Take your lobsters straight from the fridge into the pot and close the lid. In 2 minutes the lobsters are dead and can be handled.
Cut the lobsters lengthwise and remove the sack.
Grilling
Fill the lobster with compound butter and place them meat side up on the grill. After a couple of minutes turn over, add more butter and cook on the grill until the butter starts to sizzle.
Eating
'nuff said.
