Grilled Lobster With Garlic Butter Recipe: A Perfect Beginning To Your Summer Weekends

When it comes to choosing the right gourmet food that fits well with your weekend mood, then raw Canadian lobsters should be on the top of your culinary list. A real delicacy for food gourmands, raw Canadian lobsters are terrific when cooked to perfection. With their sweet, succulent and buttery taste, these lobsters are packed with protein and filled with nutrition. While it may seem intimidating, grilling ensures that the freshness of the lobster is preserved. To get you started, we have a perfect dish that is not only delicious and simple to cook but will ensure that your loved ones are left awe-inspired with your cooking skills. 

Grilled Raw Canadian Lobster with Garlic-Parsley Butter 

Grilled Lobster is a dish that is off-the-menu. A signature dish with rich flavours of spices is a luxury that chefs have prized for years. Are you a seafood lover? Then you will find grilled lobster with garlic parsley butter to be one of the tastiest and most unique seafood dishes sitting on your plate. Cooked with butter, parsley, chilli flakes, garlic, lemon zest, salt, and pepper, this dish looks regal, and with a glance, you will know that the dish will be succulent and bursting with flavours. An easy to cook recipe, the entire dish is only prepared in 20 minutes and is a must-try dish to kick start your summer weekends. 

Ingredients

• Take 1 raw Canadian lobster. 
• 8 tbsp unsalted butter, softened 
• 2 tbsp finely chopped parsley 
• 1 1⁄2 tsp crushed red chilli flakes 
• 4 cloves garlic, finely chopped 
• Zest of 1 lemon 
• Freshly ground black pepper and kosher salt to taste 
• 1⁄4 cup olive oil 

Instructions 

1. Combine parsley, butter, garlic, chilli flakes, salt, pepper and lemon zest in a bowl; set aside.
2. Split lobster in half lengthwise using a cleaver through its tail and head. Scoop out and break off claws and discard the green-yellow tomalley. 
3. Transfer lobster halves, shell side down, to a baking sheet; crack claws, place them on the baking sheet—drizzle halves and claws with oil, and season with salt and pepper. 
4. Heat a charcoal grill or set a gas grill to high; bank coals or turn off the burner. Place flesh side down, claws and lobster halves on the hottest part of the grill; cook until slightly charred, 2-3 minutes. 
5. Flip lobster over and, using a spoon, spread garlic-parsley butter onto lobster and continue grilling for 3 to 5 mins more or until lobster meat is tender. 
6. Serve hot with lemon wedges.

(Inputs by Lindsay Bernard Rodrigues, Co-Founder and Director, Bennet & Bernard Group, that owns Black Vanilla Gourmet in Goa.)