Grilled Lobster With Pernod-Caper Butter
Serves: 2
Floy Nolan
1 January 1970
Based on User reviews:
51
Spice
48
Sweetness
55
Sourness
47
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1
Bay Leaf1 cup
Shallot (minced)2 tbsps
Capers (drained and chopped)2 tbsps
Dill (chopped fresh)2 tbsps
PernodDirections:
1
Remove about 4 cups (1 quart) of the Seafood Bouillon and chill to use for an ice bath
2
Bring the remaining Seafood Bouillon back to a boil in a large stockpot
3
Preheat a grill to medium-high heat
4
Put the reserved chilled Seafood Bouillon in a large bowl and add ice to make an ice bath
5
Add the lobsters to the boiling liquid in the stockpot and cook for 2 minutes
6
Remove the lobsters from the pot
7
Remove the claws and return them to the stockpot to cook for 6 minutes more
8
Put the lobster bodies in the ice bath to stop the cooking process
9
When the claws are cooked, transfer them to the ice bath to chill
10
Use a chef's knife to split the lobster bodies and tails in half down the center
11
Crack the claws and remove the meat
12
Melt half of the Pernod-Caper Butter in a small saucepan on the grill
13
Brush the lobster tails liberally with some of the remaining room-temperature Pernod-Caper Butter
14
Grill the lobsters on the shell side first for 4 minutes to melt the butter
15
Flip onto the flesh side, add the claw meat to the grill and cook for another 4 minutes
16
Remove to a platter or individual serving plates
17
Serve with a salad of shaved radishes and fennel, lemon wedges for squeezing and a small side of the melted Pernod-Caper Butter
18
Combine the salt, lemons, carrots, celery, onions, bay leaf and 24 cups (1 1/2 gallons) water in a large stockpot and bring to a boil
19
Use immediately for cooking lobsters or other seafood
20
Combine the butter, shallots, capers, dill and lemon zest in the bowl of a stand mixer fitted with a paddle attachment and mix on medium just until the ingredients are combined
21
Scrape down the sides of the bowl with a spatula, then add the Pernod and mix on high just until incorporated
22
Season the butter with salt and pepper
23
Using a sheet of parchment paper, roll the butter into a log, seal the ends and chill for at least 1 hour
24
When ready to use, slice into disks for easy portioning