Grilled Lobster With Herb Butter
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Serves 6
3 live, 2-pound Maine lobsters
4 tablespoons olive oil
Salt and freshly ground black pepper
For the herb butter
2 sticks unsalted butter, room temperature
1 small shallot, peeled and minced
3 cloves garlic, peeled and minced
2 teaspoons fresh basil leaves, chopped
2 teaspoons fresh thyme leaves, chopped
1 flat anchovy fillet, minced
½ teaspoon salt
½ teaspoon coarsely ground black pepper
1. To prepare the lobsters, bring a large pot of water to a boil over high heat. Plunge one lobster at a time into the water, cover, and cook for 3 minutes. Remove the lobster with tongs and transfer to a baking sheet to let cool.
(Note: The lobsters can be blanched a day in advance and refrigerated.)
2. To make the butter, combine all the ingredients in a medium bowl and cream with a wooden spoon or a rubber spatula. Lay a 12-inch square of parchment paper out on a work surface. Transfer the herb butter to the third of the square nearest to you. Starting from there, lift the parchment up and over the butter and roll the butter into a 2-inch-thick log. Refrigerate for at least 2 hours or until firm. Once it's firm, cut 6 ½-inch-thick slices from the log, saving the remaining herb butter for another use.
3. Preheat grill to medium-high heat. While the grill is heating, prepare the lobsters. Use a mallet or a rolling pin to crack the claws. With a large kitchen knife, halve the lobsters lengthwise. Brush the lobster halves with the oil and season all over with salt and pepper.
4. Place the lobsters, cut sides down, on the grill until meat is just cooked through, 7 to 10 minutes. Right before removing, flip the lobsters and place one herb butter round on the cut side of each. Transfer the lobsters to a plate and serve immediately.
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