Lobster, Lobster, Everywhere!
Lobster can be served simply steamed, broiled, or baked, with its meat dipped in melted butter. To add a note of class, blend its delicately sweet meat into everything from macaroni and cheese to a lobster and corn chowder. Here are some of our favorite ways to prepare this luxurious summertime staple.
Grilled Lobster with Cilantro-Chile Butter
Rich, herbal cilantro butter spiked with chiles is the perfect dressing for elegantly simple grilled lobster.
4 oz. unsalted butter, softened
3 tbsp. minced cilantro
4 Fresno or Holland chiles, stemmed, seeded, and minced
1 lime, zested and quartered
2 2-lb. live lobsters
¼ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
1. In a small bowl, stir together butter, cilantro, chiles, and lime zest; set aside. Using a heavy cleaver, split each lobster in half lengthwise through its head and tail. Scoop out and discard the yellow-green innards and cut off the claws. Transfer the lobster halves, shell side down, to a baking sheet; crack the lobster claws and transfer them to the baking sheet. Drizzle lobster halves and claws with oil and season with salt and pepper.
2. Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Alternatively, heat a 12” cast-iron grill pan over medium-high heat.) Place lobster halves (flesh side down) and claws on grill and cook for 5 minutes. Turn over lobster halves and claws and spread each with some of the cilantro–chile butter; continue cooking until cooked through, about 3 minutes more. Serve with lime wedges.
Here is Jacques Pepin’s French twist on New England’s classic lobster roll—sans mayo, but bathed in warm butter with lots of fresh tarragon.
8 tbsp. butter
2 split-top hot dog rolls
1 tbsp. fresh tarragon, chopped
1 tbsp. fresh lemon juice
2 (1½-lb.) lobsters, cooked and chopped
Salt and freshly ground pepper
1. Melt butter in a saucepan over low heat. Brush insides and outsides of hot dog rolls with some of the butter; brown on both sides in a skillet over medium heat.
2. Add tarragon and lemon juice to saucepan, season to taste with salt and freshly ground black pepper, and add lobster meat. Heat until just warmed through.