How many servings does this recipe make?

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

What ingredients do I need for Grilled Summer Lobster?

You need 15 ingredients. The key ingredients include: 2 tablespoons butter, 2 tablespoons olive oil, 2 shallots, minced (about 3/4 cup), 3 garlic cloves, minced, and more.

Is Grilled Summer Lobster suitable as seafood?

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

How do I store leftover Grilled Summer Lobster?

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

Grilled Summer Lobster Recipe

Name: Grilled Summer Lobster
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 2 tablespoons olive oil; 2 shallots, minced (about 3/4 cup); 3 garlic cloves, minced; 3 plum tomatoes, chopped; 1 1/3 cups dry white wine; 1/2 cup bottled clam juice; 2 tablespoons fresh lemon juice; 1 teaspoon dried marjoram; 1 3/4 pounds skinless salmon fillets, cut into 1/2- to 3/4-inch pieces; 3 cups loosely packed fresh arugula; 2 tablespoons drained capers; 1 tablespoon chopped fresh basil; 1 tablespoon chopped fresh parsley; 12 ounces linguine

Grilled Summer Lobster

Eats Now Editorial Team · 659 kcal · Seafood

1
1/2 cup olive oil
2
6 large garlic cloves, chopped
3
1 tablespoon fresh lime juice
4
1 1/2 teaspoons minced canned chipotle chilies*
5
1 teaspoon grated lime peel
6
3/4 teaspoon salt
7
2 tablespoons chopped fresh cilantro
8
Cook oil and garlic in heavy small sauce-pan over medium-low heat until garlic begins to brown, about 8 minutes.
9
Carefully mix in next 4 ingredients.
10
Stir until salt dissolves.
11
Remove from heat.
12
(Can be made 2 hours ahead.)
13
Mix in cilantro.
14
*Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.
15
2 tablespoons peanut oil
16
2 teaspoons (packed) minced peeled fresh ginger
17
1/4 cup Chinese rice wine or sake
18
1/3 cup finely chopped green onions
19
3 tablespoons butter, room temperature
20
Cook oil and ginger in small saucepan over medium-low heat 2 minutes.
21
Carefully add wine; simmer until reduced by half.
22
Remove from heat.
23
Add green onions and butter.
24
Season with salt and pepper.
25
(Can be made 2 hours ahead.)
26
2 1 1/2- to 2-pound live lobsters
27
Olive oil
28
Drop 1 lobster, head first, into large pot of boiling water.
29
Cover; cook 3 minutes (lobster will not be fully cooked).
30
Using tongs, transfer lobster to baking sheet.
31
Return water to boil.
32
Repeat with second lobster.
33
Transfer 1 lobster, shell side down, to work surface.
34
Place tip of large knife into center of lobster.
35
Cut lobster lengthwise in half from center to end of head (knife may not cut through shell), then cut in half from center to end of tail.
36
Use poultry shears to cut through shell.
37
Repeat with second lobster.
38
Prepare barbecue (medium-high heat).
39
Keeping lobster halves meat side up, brush shells with olive oil.
40
Place halves, meat side up, on barbecue.
41
Brush meat with oil; sprinkle with salt and pepper.
42
Place pans with sauces at edge of barbecue to rewarm.
43
Cover barbecue; grill lobsters until just opaque in thickest portion of tail, 7 to 9 minutes.
44
Serve, passing warm sauces separately.

Grilled Summer Lobster

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