Right around Valentine’s Day, my inbox is flooded with emails requesting lobster recipes. My best advice is to prepare this pricy crustacean as simply as possible allowing the full, decadent flavor to shine through. I prefer to grill or broil whole lobsters and serve them with lemon-infused ghee.
- 2 whole Maine lobsters
- 1 cup ghee
- 2 tablespoons fresh tarragon, minced
- 1 lemon, juice and zest
- Rustic Italian bread
Start by adding the ghee to a small sauce pan on low heat. Add the lemon zest and steep for 5 minutes. Remove from the heat and set aside.
Prepare the lobster:
Drop 1 lobster, head first, into large pot of boiling water. Cover; cook 3 minutes (lobster will not be fully cooked). Using tongs, transfer lobster to baking sheet. Return water to boil. Repeat with second lobster.
Transfer 1 lobster, shell side down, to work surface. Place tip of large knife into center of lobster. Cut lobster lengthwise in half from center to end of head (knife may not cut through shell), then cut in half from center to end of tail. Use poultry shears to cut through shell. Repeat with second lobster.
Prepare the grill in medium-high heat.
Keeping lobster halves meat side up, brush shells with ghee. Place halves, meat side up, on the grill. Brush meat with ghee and sprinkle with tarragon.
Close the grill and allow the lobsters to cook until just opaque in thickest portion of tail, 7–9 minutes. Drizzle a bit of lemon juice over the lobster and serve with lemon-infused ghee and rustic Italian bread.