June 29, 2017
Luke’s Lobster Shares Grilled Lobster with Garlic Butter Recipe for July 4
NoMad favorite Luke’s Lobster is no stranger to good press with its sustainably sourced delicious lobster and crab direct from Maine. In fact, Gothamist just ranked Luke’s as one of the best lobster rolls in NYC. Congrats you guys!
Just in time for July 4th cookouts, Luke’s is thanking its loyal customers by offering up a recipe for Grilled Lobster with Garlic Butter. Luke’s culinary experts recommend pairing the below recipe with an ice cold beer — and who are we to tell you otherwise!
See the recipe below and Tweet us with how it went over at your July 4th BBQ.
Luke’s Grilled Lobster with Garlic Butter Recipe
- Seawater, or 2 tablespoons fine sea salt (if seawater is unavailable)
- 4 (1 1/4 to 1 3/4 pound) live Maine lobsters
- 1 cup (2 sticks) unsalted butter
- 2 teaspoons minced garlic
- Juice of 1 lemon
- Fine sea salt and freshly ground black pepper
- Neutral oil, such as canola or grapeseed, for the grill
1) Steam the lobsters partially, about 5 minutes for new shell lobsters, or 6 minutes for hard shell, so you don’t end up with a nicely grilled outside but raw lobster meat inside.
2) While the lobsters are steaming, fill another pot or the sink with ice and water. Drop the steamed lobsters in the ice bath to stop them from cooking any further.
3) While the lobster is cooling, fire up your grill and spread your coals evenly across the bottom of the grill—you’ll be placing the lobster on your grill grate directly above the hot coals. We highly recommend using a charcoal chimney starter to get your coals burning.
4) Use a sturdy, sharp chef’s knife to slice the lobsters lengthwise all the way through into two halves. Clean out the tomalley (that gooey green stuff, which is basically the lobster’s organs in suspension) from the body.
5) With the same knife, cut small slits in the claws to help the heat penetrate the shell.
6) In a small saucepan, melt 1/2 cup of the butter over low heat. Pour it into a dish and mix in the garlic and half the lemon juice. Brush the exposed meat with the butter mixture, then sprinkle on a little salt and a few grinds of fresh pepper (grinding the pepper fresh onto the meat will make a noticeable difference in your lobster’s flavor).
7) Clean and lightly oil your grill grate. When the charcoal flame has died down and the coals are glowing orange and hot, lay the lobster halves on the grill, flesh-side down, and grill for about 5 minutes. Then turn them over, brush on more of the butter mixture, and grill for 5 minutes more. When finished, the meat should be firm and opaque all the way through. If working in batches, return the finished grilled lobster to the steaming pot (without the water) and cover to keep warm until ready to serve.
8) In the small saucepan you used earlier, melt the remaining 1/2 cup butter. Pour it into a dish and add the remaining lemon. Serve your lobster with lemon butter on the side, plucking the tails straight to your mouth and using your hands or a cracker to get at the claw and knuckle meat