Grilled Surf & Turf: Grilled Lobster Smothered in Basil Butter

Our friends Jason and Maria rented a beautiful house in Bridgehampton for the summer and had us and two other couples visit for the 4th of July!  Lots of fun and sun was had by all!

On the 4th, Jason decided we’d have steaks and lobsters.  Only catch was that we didn’t have a pot big enough to steam 6+ lobsters.  Tim’s brother had made us delicious grilled lobsters years ago so we suggested grilled lobster as a tasty alternative.

I found this Bobby Flay recipe that we loosely followed.  A few changes…we parboiled the lobsters to kill them and then cut open the tail and claws to grill.  We also smothered them in the basil butter before grilling, leaving some left over for dipping.  Lastly, I added some diced garlic to the butter for a little additional flavor.

We enjoyed the steak and lobster with grilled corn and a tomato & mozzarella salad (courtesy of Barrie).  Overall a great ending to a fun 4th of July!

Grilled Lobster Smothered in Basil Butter
Bobby Flay

• 1 pound unsalted butter
• 1/2 cup basil chiffonade
• Salt and freshly ground pepper to taste
• 4 (2 1/2 pound) whole lobsters
• 2 tablespoons olive oil

Combine the butter, basil, and salt and pepper to taste in a food processor and blend until smooth. Pack the mixture into a medium ramekin, cover with plastic wrap and refrigerate for at least 30 minutes. Split the lobsters in half lengthwise.

Bring the knife down through the tail, making sure to cut just through the meat and to leave the shell connected. Lay the lobster open, leaving the two halves slightly attached. Pull off claws and legs from the lobsters and crack them slightly with the knife handle.

Place the claws and legs on the grill over medium-low heat and cover with a pie pan. Cook them for 5 to 7 minutes per side.

Brush the lobster bodies with the oil and season with salt and pepper to taste. Place them fleshside down on the grill over medium heat. Grill 8 to 10 minutes

Remove the lobsters and slather with the basil butter.