The Memorial Day Holiday barbecue is often viewed as the traditional start of summer, that time of year when the beach, boats, friends and family all beckon to start the beginning of a great season. Why not try something special for Memorial Day 2017 by serving fresh Maine lobster cooked on the grill using our super-easy grilled lobster recipe.
Grilling whole lobster adds a lot of flavor. The grill brings out the sweet taste of the
lobster meat but also adds a whole new dimension of flavor that you won’t get if you steam or boil the lobster. Grilled lobster also complements nicely any other seafood on the grill as well as meats and grilled vegetables. Grilling whole lobster is fast and easy and will be a crowd pleaser. So let’s get started.
First, you must start with fresh Maine lobster from your fish market or favorite lobster delivery service. Be sure to ask for hard-shell lobster as opposed to soft shell, or “new shell” lobster. Soft-shell lobster meat is often to stringy to hold together on the grill and won’t taste nearly as good. Hard-shell lobster is best.
Grilled Lobster Recipe
Grilling lobster adds a lot of flavor. Try this whole lobster recipe at your Memorial Day Holiday barbecue. Cook Time: 10 minutes
1 pound butter
1/2 cup fresh basil chopped and pressed firmly into cup
salt and freshly ground pepper to taste
4 (1.25 pound) whole lobsters (hard shell)
3 tablespoons olive oil
Combine the butter, basil, and salt and pepper to taste in a food processor and blend until smooth. Pack the mixture into a medium ramekin, cover with plastic wrap and refrigerate for at least 30 minutes. Split the lobsters in half lengthwise. Bring the knife down through the tail, making sure to cut just through the meat and to leave the shell connected.
Lay the lobster open, leaving the two halves slightly attached. Break the claws and legs off and crack slightly with the knife handle. Place the claws and legs on the grill over medium low heat and cover with a pie pan. Cook the claws and legs for 4 to 5 minutes per side.
Next brush the lobster bodies with the oil and season with salt and pepper to taste. Place them flesh side down on the grill over medium heat. Grill 7 to 8 minutes. Remove the lobsters and slather with all the basil butter.
Why not also add Steamers to your Holiday Barbecue?
Coming fast, Mother’s Day 2017 is May 14th this year. So this time begin Mom’s special day with a Mother’s Day lobster brunch of homemade fresh Maine Lobster Benedict, a beautiful dish that is sure to make your Mother’s Day celebration very special indeed. As we like to say, flowers are great, but a Mother’s Day gift of lobster just tastes better.
The Maine Lobster Benedict recipe begins with fresh Maine lobster. You will need five one-pound lobsters to garner 1 pound of cooked lobster meat. You steam the lobster as usual and use a large chef’s knife to open the claws and tail to remove the meat. Of, if you prefer, you can buy one pound of freshly cooked Maine lobster meat. Just make sure the lobster is fresh.
The Maine Lobster Benedict recipe will provide four servings for a great Mother’s Day Brunch. The recipe includes preparing homemade Hollandaise Sauce:
Hollandaise Sauce Ingredients:
2 egg yolks
½ cup (1/4 pound) unsalted butter
1 tablespoon fresh squeezed lemon juice
Dash of cayenne pepper
4 English muffins
12 asparagus spears, steamed
1 pound cooked Maine lobster
1 tablespoon butter
8 eggs, poached
Prepare the Hollandaise Sauce:
Melt the butter in a double-boiler on top of the stove.
In a small bowl, whisk together the egg yolks, lemon juice, and cayenne pepper.
Whisk the egg mixture into the melted butter, stirring constantly over heat until the sauce starts to thicken.
Season to taste with sea salt.
Remove the double boiler from the heat and keep the sauce warm over the hot water.
Prepare Maine Lobster Benedict:
Split and toast the English muffins and place 2 halves on a plate.
Cut the steamed asparagus spears in half, and place 3 halve-pieces on each English part of the English muffin.
Briefly sauté the pre-cooked lobster in 1 tablespoon of butter until it is heated, and add a portion of the heated lobster to each English muffin.
Poach the eggs and top each muffin half with a poached egg.
Add a dollop of the Hollandaise Sauce on top.
Note on the Hollandaise Sauce from Chef Tom Gutow: If the butter fat and egg yolks separate and the sauce appear to curdle, add a few tablespoons of hot water from the boiler and whisk like crazy to emulsify it. This will make the sauce smooth again.