At the end of the beach day, when we feel sun-baked and sandy– and showering might cause us to miss that hour when the sun drops down just a little bit and casts a golden hue that makes us look as luminous as we feel– at the end of the day, we could throw some lobsters in the pot, but take care of the rest later.
Pour yourself a glass of crisp cold white and put that big pot of water to boil. When the time comes, look away and add the lobsters head first, then jam the cover on the pot as soon as they’re all in. Eleven minutes later, transfer the bright red creatures to a bowl. Perhaps now you might shower, while our hard-shelled friends cool. Later, when you come back down feeling clean and languorous (one glass of wine after a day in the sun can do that) hand the corn out to be husked, slice the tomatoes and dress them– oh, and light the grill.
Split the now-cold lobsters lengthwise in half, and when the grill is good and ready, char them just a couple of minutes on each side– enough to warm them a bit, but mostly to give them the wonderful flavor of fire. All that’s left is to drizzle plenty of lemon garlic butter over them, pour more wine and sit outside to eat.
|Servings 4|| |
- 1/4 cup low sodium chicken or seafood broth
- 4 garlic cloves, thinly sliced lengthwise
- 1 tablespoon white wine vinegar
- 2 teaspoons lemon juice
- 4 tablespoons cold butter, cut in bits
- 1 teaspoon lemon zest
- 4 (1 1/2-pound) lobsters
- 1/4 cup parsley, chopped
- Combine the broth, vinegar, lemon juice and garlic in a small saucepan and bring to a boil. Cook until the liquid is reduced by half, about 2 minutes. Reduce the heat to low and stir in the salt. Swirl in about one-fourth of the butter until it melts; repeat until all the butter is melted. Stir in the lemon zest. Cover the pot and set aside.
- Bring a large pot of water to a boil. Add the lobsters, head first, and immediately cover the pot. Bring the water back to a boil and boil the lobsters 10-11 minutes. Use tongs to transfer them to a large bowl and allow them to cool 5 minutes.
- Meanwhile, heat the grill for high direct heat.
- Working with one lobster at a time, turn it on its back and cut it in half lengthwise. Place the lobsters cut-side down on the grill; grill until just marked, about 2 minutes. Turn and grill another 2 minutes until the shell is charred.
- Stir the parsley into the butter and spoon it over the lobsters.
Nutrition for each serving: 238 calories, 28 g protein, 2 g carbohydrates, 0 fiber, 8 g saturated fat, 753 mg sodium
That looks and sounds amazing!
Jill Silverman Hough says
I love how you evoked that extending-the-glow feeling after a delicious day at the beach–and this recipe sounds like a perfect accompaniment to doing just that. Yum.
Amy Nieporent says
Three little letters….OMG