Grilled Lobster and Summer Vegetables with Spicy Herbed Butter Recipe

Name: Grilled Lobster and Summer Vegetables with Spicy Herbed Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound unsalted butter, room temperature; 3 cloves garlic, coarsely chopped; 1 red jalapeno, seeds and white membranes removed, chopped coarsely; 1/4 cup coarsely chopped Italian parsley leaves; 1 lemon, juiced; 3 tablespoons chopped chives; Salt and freshly ground black pepper; 2 (1 1/4 pound) lobsters; 1 yellow squash, sliced lengthwise into 1/4-inch slices; 1 zucchini, sliced lengthwise into 1/4-inch slices; 1 red bell pepper, stemmed, seeded, and sliced lengthwise into 1/4's; 1 lemon, cut into 6 wedges; Extra-virgin olive oil, for drizzling; Salt and freshly ground black pepper

Servings: persons

1 pound unsalted butter, room temperature
3 cloves garlic, coarsely chopped
1 red jalapeno, seeds and white membranes removed, chopped coarsely
1/4 cup coarsely chopped Italian parsley leaves
1 lemon, juiced
3 tablespoons chopped chives
Salt and freshly ground black pepper
2 (1 1/4 pound) lobsters
1 yellow squash, sliced lengthwise into 1/4-inch slices
1 zucchini, sliced lengthwise into 1/4-inch slices
1 red bell pepper, stemmed, seeded, and sliced lengthwise into 1/4's
1 lemon, cut into 6 wedges
Extra-virgin olive oil, for drizzling
Salt and freshly ground black pepper

1
Preheat the grill to high.
2
In a food processor, combine the butter, garlic, jalapeno, parsley, lemon juice, and chives.
3
Season with salt and pepper and process until well combined.
4
Place in a small container.
5
Remove a few tablespoons of the herbed butter and set aside.
6
This reserved butter will be used to finish the lobsters and vegetables once they are off the grill and prevent cross contamination.
7
Bring a large pot of water to a rapid boil.
8
Place the lobsters in the boiling water and blanch just until the shells turn red, but the meat is not cooked through, about 3 minutes.
9
Remove the lobsters and let cool slightly.
10
Slice the lobsters in half lengthwise.
11
Brush the meat and inside of the lobsters with some of the herbed butter, about 1 tablespoon per lobster half.
12
Place the lobsters on the grill, flesh side down and cook until the meat has grill marks and starts to turn opaque and firm up, about 5 minutes.
13
While the lobsters are cooking, start the grilled vegetables.
14
Drizzle the vegetables and lemon wedges with olive oil and season with salt and pepper.
15
Place the vegetables and lemon wedges on the grill and brush with some of the compound butter.
16
Grill until tender and browned, about 3 to 4 minutes per side.
17
Turn the lobsters over and grill an additional 3 to 4 minutes, brushing with more butter, if desired.
18
Remove the lobsters and vegetables to a large platter.
19
Squeeze some of the grilled lemon wedges over the tail meat.
20
If desired, serve with some of the reserved herbed butter.

848

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound unsalted butter, room temperature, 3 cloves garlic, coarsely chopped, 1 red jalapeno, seeds and white membranes removed, chopped coarsely, 1/4 cup coarsely chopped Italian parsley leaves, and more.

Yes, Grilled Lobster and Summer Vegetables with Spicy Herbed Butter falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Lobster and Summer Vegetables with Spicy Herbed Butter

How did you like this recipe?

Frequently Asked Questions