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Grilled Spiny Lobster with Tomato Basil Butter

Ingredients

Tomato Basil Butter

    makes approximately 1 1/2 cups

    • 1/4 cup dry vermouth
    • 2 tablespoons lemon juice
    • 3 garlic cloves minced
    • 1 1/2 sticks salted butter cut into chunks
    • 1/3 cup seeded and diced tomato
    • 2 tablespoons fresh basil chopped

    Instructions

    • Boil lobsters for 3 - 5 minutes, depending on the size of the lobster. Remove from water and place on a firm surface.
    • While lobster is boiling, prepare the Tomato Basil Butter Sauce
    • When lobsters are cool enough to handle, split lengthwise from head to tail and place on hot grill. Whether you remove the coral, liver, etc is your choice. While grilling, baste tail meat with Tomato Basil Butter. When meat is white or opaque, remove from grill and spoon additional Tomato Basil Butter over.

    Tomato Basil Butter Instructions

    • Heat vermouth, lemon juice and garlic in a saucepan over medium-high heat. Reduce liquid to 2 tablespoons. Reduce heat to low and add butter, a chunk or two at a time, while whisking constantly. Keep heat low enough so that butter does not boil and separate. Keep whisking in butter until all is emulsified. Immediately remove pan from heat and stir in tomato and basil.

    Notes

    I don’t know how big your rock lobsters are, so I can’t tell you how many lobsters to use for the recipe. About 3/4 cup of cooked lobster meat equals 1 pound.