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Tuesday, April 4, 2017


This is a great way to cook lobster when you feel like being outside and you
want something a little different from the same- old same- old. Grilling really
brings out the inherent sweetness of lobster. And hey, if you happen to not
like the fl avor of tarragon, don’t worry! Simply substitute an herb that you do
enjoy, such as chives or basil.

Two live lobsters (about 11⁄2 pounds each)
4 tablespoons (1⁄2 stick) unsalted butter
1 teaspoon grated lemon zest
1 tablespoon freshly squeezed lemon juice
1⁄4 teaspoon plus a pinch of salt
1⁄8 teaspoon plus a pinch of freshly ground white pepper
1 tablespoon chopped fresh tarragon, plus more for garnish (optional)
2 tablespoons olive oil

1. Fill a 2- to 3- gallon stockpot with water and bring it to a boil over high heat. Once the water comes to a boil, immerse the lobsters in the pot and cook them for 3 minutes. Remove the lobsters and immediately
chill them in an ice bath. Once the lobsters are cool enough to handle, remove them from the water and
place them on a kitchen towel draped over a cutting board.
2. Twist the tails off the lobsters. Using a large chef’s knife, score along the length of each tail and then cut each tail in half lengthwise. Set the cut tails aside. Crack the shells of the claws, remove the meat, and reserve it for another use (such as pasta or a salad).
3. Set a small saucepan over low heat and add the butter, lemon zest, and lemon juice. Bring to a gentle simmer and cook for 3 to 4 minutes, allowing the fl avors to infuse. Season with the pinch of salt, pinch of white pepper, and tarragon.
4. Preheat a grill to medium- high.
5. Brush the cut sides of the lobster tails with the olive oil, and season them with the remaining 1 ⁄4 teaspoon salt and 1 ⁄8 teaspoon white pepper. Place the tails, cut side down, on the grill, and cook for 3 minutes. Rotate the tails 90 degrees and cook for an additional 3 minutes. Turn the lobster tails over and cook for 2 minutes longer.
6. Place the lobster tails on a platter or serving plates. Drizzle the lemon- tarragon butter over them, and
garnish with additional tarragon if desired. Serve immediately.
2 main- course or 4 appetizer servings

Emeril at the Grill.pdf

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