When you're gonna serve up some grilled lobster, all you really need is butter and napkins. Beer, fresh thyme and a surprising dash of vanilla make this butter truly worthy of a lobster dinner.
4 lobster tails, thawed if frozen
OR
4 live Maine lobsters (1 1/4 to 1 1/2 pounds each)
1 cup lager beer
1 tablespoon finely chopped shallot
1/2 teaspoon minced fresh thyme leaves
1 pinch kosher salt
1 pinch white pepper
1/2 teaspoon vanilla extract
1/2 cup unsalted butter, at room temperature, cut in 1-tablespoon sized bits
Preheat a grill to high heat. Grease the grill racks.
For lobster tails, cut each tail in half lengthwise. For whole, live lobsters, bring a large pot of water to boil over high heat. Add the lobsters and cook for 2 minutes. Drain well then cut each one in half lengthwise. Remove the claws and set aside.
Combine the beer, shallot, thyme, salt, and white pepper in a saucepan over medium heat. Bring to a boil then reduce the heat to medium-low and cook until the liquid has reduced by half.
Stir the vanilla into the beer mixture. While stirring, slowly add the butter in 1 tablespoon increments, mixing after each batch until the butter is melted and the sauce is smooth.
Brush the lobster with the beer butter and place the lobster pieces cut-sides down on the grill. Close the grill and cook for 6 minutes. Turn each piece over and baste again with the beer butter. Cook for 3-5 more minutes or until the lobster meat is opaque and cooked through.
Serve the lobster immediately with the remaining beer butter for dipping.
Preheat the grill to ensure a good sear on the lobster.
Grease the grill racks to prevent sticking.
Cut the lobster tails or whole lobsters carefully as the shells can shatter.
Reduce the beer mixture to concentrate the flavors.
Add the butter gradually to the beer mixture to create a smooth sauce.
Baste the lobster generously with the beer butter for added flavor.
Grill the lobster cut-side down first to get nice grill marks.
Monitor the lobster closely to avoid overcooking.
Serve the lobster hot, with extra beer butter on the side for dipping.
Yes, you can use another type of beer, but a lager is recommended for its light and crisp flavor.
You can use a small amount of finely chopped onion or green onion as a substitute.
The vanilla adds a unique flavor, but you can omit it if you prefer.
The lobster is done when the meat is opaque and firm to the touch.
Yes, you can prepare the beer butter ahead of time and reheat it gently before serving.
Serve with sides like grilled vegetables, rice, or a fresh salad.
Store the leftover lobster in a tightly covered container in the refrigerator and consume within 2 days.
Yes, you can use a stovetop grill pan if an outdoor grill is not available.
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reviews & comments
July 21, 2013
Every other weekend we have a little contest with our neighbors to see who can grill something that is a) unusual, but b) amazing. Made this today and we won hands down. It to be some of the best lobster I've ever had, even in the best restaurants. It was a expensive gamble since we got the whole live lobsters. Worth every penny.