By Dennis The Prescott
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|
Grilled Lobster with Dennis Prescott
Bring a large stockpot of water to a rapid boil. Working in batches as necessary, dispatch the Lobster. First, place the tip of a sharp chefs knife in the Lobster's back, just below its head, and working quickly slice through the head dispatching the Lobster.
4 Whole (1-1/2 lb) live lobsters
Submerge the lobster in the boiling water head first, then cover with a lid. Cook for 2 minutes, until bright red, then transfer to an ice-bath to cool and stop the cooking process, about 5 minutes.
Using a very sharp knife, split the lobster into 2 halves. Clean out the tomalley from the body and discard.
In a medium bowl, mix the softened butter with the parsely, minced shallot, minced garlic, lemon zest and lemon juice. Season with sea salt and fresh cracked pepper. Whisk together until smooth. Set aside.
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
When ready to cook, set grill temperature to 425° F (215 C) and preheat, lid closed for 15 minutes.
When hot, place the lobsters on the grill, flesh side down, and cook for 4 minutes. Turn, and spoon about 2 tsp of compound butter onto each lobster half. As the butter begins to melt, baste with a brush all over the flesh. Cook for 4-5 minutes until cooked through and coated in melted butter.
425 ˚F / 218 ˚C
Serve immediately with sliced lemons. Enjoy!
2 Whole lemons, sliced
flat-leaf parsley, for serving
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