Grilled Lobster with Aromatic Butter and Chili Pepper Recipe
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This recipe focuses on quality ingredients and quick cooking to keep the meat tender.
Ingredients:
1 Lobster, 50g high-quality butter, 1 unpeeled garlic clove (crushed),
1 fresh chili pepper (thinly sliced), Herbs: Parsley and a few fresh basil leaves, 1 lemon (for the juice and to grill as a garnish), Salt and black pepper to taste.Extra virgin olive oil.
Preparation:
Preparing the lobster: Cut the lobster in half lengthwise from head to tail. Remove the stomach (the pouch near the head) and the intestinal tract. Rinse quickly under cold water and dry thoroughly.
The Aromatic Butter: In a small saucepan, melt the butter over very low heat with the garlic clove and half the chili pepper. Don’t fry it; it just needs to absorb the flavor. Once melted, remove from the heat and add chopped fresh parsley and a pinch of salt.
Cooking: Brush the lobster meat with a drizzle of oil. Heat a large griddle or grill. Place the lobster, meat-side down, and cook for about 3-4 minutes until lightly browned.
The Finishing Touch: Turn the lobster (shell-side down) and baste the meat generously with the prepared aromatic butter. Cover with a lid for another 3-5 minutes: the steam will help cook the meat perfectly, leaving it moist.
Serving: Serve the lobster piping hot, garnished with the remaining fresh chili pepper, basil leaves, and the lemon slices previously grilled on the griddle. Before serving.
Tips: Don’t overcook! When the pulp becomes opaque and white, it’s ready. If you continue cooking any longer, it risks becoming rubbery. Before serving, add a pinch of 2011.03.43 Salt Flakes directly to the warm pulp: it will add a crunchy note that will make the butter’s flavor explode.
The Butter: Pour it in at the last second, so that the pulp shimmers under the table light.
The Herbs: Don’t chop all the parsley; keep a few small leaves whole to garnish the pulp at the end.
The Lemon: Instead of the classic raw slice, use a grilled lemon cut in half. The brown color and the grill lines make the dish much more elegant.
