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Bring a little surf to your turf and take a page from Dennis The Prescott’s cookbook. You’ll be dreaming about this smoky ocean dweller for a long time.
4 Whole (1-1/2 lb) live lobsters
2 Whole lemons, sliced
flat-leaf parsley, for serving
3/4 Cup butter, softened
2 Tablespoon flat-leaf parsley, finely chopped
1 Tablespoon minced shallot
2 Clove garlic, minced
1 Tablespoon lemon zest
1 Tablespoon lemon juice
1/2 Teaspoon sea salt
1/2 Teaspoon freshly cracked black pepper
4 Whole (1-1/2 lb) live lobsters
3/4 Cup butter, softened
2 Tablespoon flat-leaf parsley, finely chopped
1 Tablespoon minced shallot
2 Clove garlic, minced
1 Tablespoon lemon zest
1 Tablespoon lemon juice
1/2 Teaspoon sea salt
1/2 Teaspoon freshly cracked black pepper
: 425 ˚F
2 Whole lemons, sliced
flat-leaf parsley, for serving