Instructions
1. Prepare the Lobsters
-
Place live lobsters in the freezer for 15 minutes to numb them humanely.
-
Using a sharp chef’s knife, split each lobster lengthwise from head to tail. Remove the stomach sac and intestinal vein.
-
Pat the meat dry with paper towels.
2. Make the Herb Butter
-
In a small bowl, mix softened butter, garlic, parsley, chives, thyme, lemon juice, lemon zest, salt, and pepper until well combined.
-
Reserve 2 tablespoons for serving.
3. Grill the Lobsters
-
Preheat grill to medium-high heat (about 400°F / 200°C).
-
Place lobster halves shell side down on the grill. Brush generously with herb butter.
-
Grill for 6–8 minutes, basting occasionally, until meat is opaque and tender. Avoid overcooking.
4. Serve
-
Transfer lobsters to a serving platter. Drizzle with reserved herb butter.
-
Garnish with extra parsley and serve with lemon wedges and a small bowl of melted butter for dipping.
Instructions
1. Prepare the Lobsters
-
Place live lobsters in the freezer for 15 minutes to numb them humanely.
-
Using a sharp chef’s knife, split each lobster lengthwise from head to tail. Remove the stomach sac and intestinal vein.
-
Pat the meat dry with paper towels.
2. Make the Herb Butter
-
In a small bowl, mix softened butter, garlic, parsley, chives, thyme, lemon juice, lemon zest, salt, and pepper until well combined.
-
Reserve 2 tablespoons for serving.
3. Grill the Lobsters
-
Preheat grill to medium-high heat (about 400°F / 200°C).
-
Place lobster halves shell side down on the grill. Brush generously with herb butter.
-
Grill for 6–8 minutes, basting occasionally, until meat is opaque and tender. Avoid overcooking.
4. Serve
-
Transfer lobsters to a serving platter. Drizzle with reserved herb butter.
-
Garnish with extra parsley and serve with lemon wedges and a small bowl of melted butter for dipping.
