Beautiful Grilled Lobster with Cilantro Chile Butter Recipe
Posted by Dr. Della Parker on August 3, 2017
It’s summer and it’s hot! This is a great time to break out the grill and enjoy cooking dinner in the great outdoors. Enjoy this beautiful summertime seafood recipe next time you don’t want to turn on the oven.
Did you know we were meant to eat meat? This is why our stomach pH is acidic and we have teeth meant for shredding and tearing. Animal protein provides you with nutrients, amino acids, and collagen that cannot be found in other foods. Click to learn about Dr. Della Parker’s Real Food Diet.
Ingredients
- 4 oz Unsalted Butter softened
- 3 tbsp Cilantro minced
- 4 whole Holland or Fresno Chilies stemmed, seeded, and minced
- 1 whole Lime zested and quartered
- 2 2 lbs Live Lobsters
- 1/4 cup Extra-Virgin Olive Oil
- Kosher Salt to taste
- freshly ground black pepper to taste
Servings: servings
Instructions
- In a small bowl, stir together butter, cilantro, chiles, and lime zest; set aside. Using a heavy cleaver, split each lobster in half lengthwise through its head and tail. Scoop out and discard the yellow-green innards and cut off the claws. Transfer the lobster halves, shell side down, to a baking sheet; crack the lobster claws and transfer them to the baking sheet. Drizzle lobster halves and claws with oil and season with salt and pepper.
- Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Alternatively, heat a 12" cast-iron grill pan over medium-high heat.) Place lobster halves (flesh side down) and claws on the grill and cook for 5 minutes. Turn over lobster halves and claws and spread each with some of the cilantro–chile butter; continue cooking until cooked through, about 3 minutes more. Serve with lime wedges.
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