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Categories:
live lobsters unsalted butter extra-virgin olive oil linguica sausage garlic breadcrumbs fresh parsley chives lemon kosher salt fresh ground black pepper
Viewed: 50 - Published at: 9 years agoIngredients
- 4 (1 1/2 lb) live lobsters
- 12 tablespoons unsalted butter
- 14 cup extra virgin olive oil
- 13 lb linguica sausage, finely chopped (Portuguese sausage)
- 6 garlic cloves, chopped
- 1 34 cups panko breadcrumbs (coarse Japanese breadcrumbs)
- 14 cup chopped fresh parsley, plus more for garnish
- 3 tablespoons minced chives
- 1 lemon, juice of, plus lemon wedges for garnish
- kosher salt
- fresh ground black pepper
Method
- Prepare the live lobster.
- Place the lobste on a cutting board.
- Push a chef's knife into the cross mark on the shell between the head and body; the lobster may still move for a few seconds.
- Turn the lobster on its back and split it in half lengthwise with your knife or kitchen shears.
- Clean out the cavity.
- Warning: This step is messy, so have paper towels handy.
- Remove the rubber bands and crack the claws with the blunt edge of your knife.
- This will help the claw meat cook evenly on the grill.
- Preheat the grill to medium.
- Melt the butter with the olive oil in a small skillet over medium heat.
- Add the sausage and cook until the fat begins to render, 1 to 2 minutes.
- Add the garlic and cook until fragrant, about 1 minute.
- Pour about half of the butter-oil into a bowl and keep warm; leave the sausage in the skillet.
- Add the panko to the skillet; cook, tossing, until crisp and golden, about 5 minutes.
- Stir in the parsley, chives and lemon juice and season with salt and pepper.
- Brush the lobster tails on the grill shell-side down; cover with a disposable aluminum pan and cook until the shells turn red and the stuffing is crisp, 12 to 15 minutes.
- Sprinkle with parsley; serve with lemon wedges and the remaining butter-oil for dipping.
