July 01, 2017
Dinner, Main Dish, Shellfish,
Lobster, Dairy, Vegetables, Garlic, Pacific Northwest, 5 Ingredients Or Less, Quick Meals, Entertaining, Summer, Sunday Dinner, Grilling (Outdoor), Gluten-Free, Low Carbohydrate, No Eggs, Butter/Margarine, Spicy, Spring more
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"This is from our local grocery store. The butter in this dish takes the edge off the robust Sriracha sauce, accentuating the pure taste of the lobster meat without complicating it."
Heat the grill to medium-high heat. Combine the butter, Sriracha and garlic in a food processor. Add salt to taste and set the butter aside.
Set the lobsters on the work surface and split them down the middle from heat to tail. Use a broad, heavy knife, such as a cleaver. Scoop out the green-yellow tomalley and discard it. (I like using the frozen tails)
Twist off the claws and crack them. Brush the lobster halves with olive oil and season the meat to taste with salt. Insert 1 metal skewer lengthwise through meat and out tail end of each. (this keeps the tail from curling). Lay the halves, cut-side down, near the center of the grill set the claws off to the sides of the halves.
Grill the lobster halves and claws for 3 minutes and tun them over. Grill the lobsters for 3-5 minutes more, until flesh is pearly and opaque. Take the lobsters off the grill.
Brush the lobster flesh with Sriracha butter while hot. Garnish with freshly chopped parsley and serve. Refrigerate any leftovers.
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