Lobster with Garlic Butter and Gremolata
Rated 5.0 stars by 1 users
Category
Seafood
Servings
2
Prep Time
30 minutes
Cook Time
10 minutes
Enjoy the luxuries of life with grilled lobster. It’s super simple to infuse incredible barbecued flavours on either a raw or pre-cooked lobster. This is one our favourite recipes combining the sweet, delicate flavour of lobster with creamy garlic butter and a zesty, refreshing parsley gremolata.
Laura Romeo - Weber Grill Master
Ingredients
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1 kilogram lobster/ crayfish, raw or pre-cooked
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2 teaspoons extra-virgin olive oil
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¼ teaspoon sea salt
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⅛ teaspoon freshly ground black pepper
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1 lemon, cut in half
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50 grams good quality salted butter, softened
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2 garlic cloves, peeled and finely chopped
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1 bunch flat leaf parsley
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1 lemon, zest and juice
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1 garlic clove, finely chopped
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¼ cup extra-virgin olive oil
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Sea salt and freshly ground black pepper, to taste
Garlic Butter
Gremolata
Directions
To prepare the garlic butter: Mash together the softened butter and finely chopped garlic until well combined. Set aside until required.
To prepare the gremolata: Thoroughly wash and dry the parsley. Finely chop – it’s ok to include some of the stalks. Add the zest and juice of a lemon, the chopped garlic and olive oil. Season with salt and pepper to taste. Set aside until required - best served at room temperature.
Prepare the barbecue for cooking using direct medium-high heat (210°C-250°C), and pre-heat as directed. See below for information on set up methods on a Premium Gas barbecues.
Split the lobster/crayfish in half with a sharp knife. Scoop out the yellow-green tomalley and intestinal tract, discard. Lightly coat the flesh with olive oil, salt and pepper.
Once the barbecue has preheated, brush the cooking grills clean with a wire brush.
Place the lobster, flesh side down onto the cooking grill. Grill the lobster over direct medium-high heat, with the lid closed, for 3 minutes or until nicely grilled.
Flip the lobster/crayfish over and dollop the garlic butter over the flesh. Cook the lobster for a further 2 to 3 minutes (if it was a pre-cooked lobster), just until the butter is bubbling. If it was a raw lobster, cook, shell side down for 3 to 5 minutes or until the flesh is just cooked through. While the lobster is grilling, grill the lemon, flesh side down, for 2 to 3 minutes or until caramelised.
Remove the lobster and lemon from the barbecue. Leave to rest for 5 minutes. Serve with the grilled lemon and gremolata.