To grill lobster I like to par cook them by steaming for 2 – 3 minutes. In this case I cooked them the same way I would if I were steaming them fully, which is to steam them in a couple inches of boiling water in a large heavy stockpot with a few lemon wedges. If you like, prior to steaming you can either freeze the lobster for 20 minutes or drive a knife straight down through the head about an inch behind the eyes. After par cooking I drain the lobsters and split in half right down the middle. I then grill them with a flavored butter.
2 to 4 fresh two pound lobsters
6 tablespoons butter
3 tablespoons cognac
2 tablespoons chopped tarragon (or chervil)
1 tablespoon chopped chives
1 tablespoon chopped parsley
salt and pepper to taste
1. In a large stockpot bring 2 inches of water to boil with a few lemon slices.
2. Freeze or pith the lobsters as desired, and place them head down in the stockpot; cover and steam for 3 minutes.
3. Remove and let cool; Once cool, split the lobsters down the middle, using a large knife, starting at the head and cutting down through the tail in one swift cut.
4. Remove head sac, intestines and tomalley if not wanted. Take rubber bands off claws if you haven’t already.
5. Melt the butter in a small saucepan; add cognac, chopped herbs and season with salt and pepper.
6. Place lobsters on a large tray. Drizzle shell side with olive oil. Turn over and use brush to coat exposed meat with some of the butter.
7. Grill lobsters over medium hot grill, starting shell side down. As you grill, drizzle a few drops of bourbon or cognac on the lobster - this should produce some flames and charring.
8. Turn lobsters over and char the meat side. Drizzle with more bourbon, and baste with more butter.
9. When fully cooked, remove and baste with final coat of the herb butter.