Grilled Lobster with Pernod-Caper Butter
Ingredients
Seafood Bouillon, recipe follows
Two 1 1/2-pound live lobsters
Pernod-Caper Butter, recipe follows, at room temperature
Shaved radishes, for serving
Shaved fennel, for serving
Lemon wedges, for serving
For the Seafood Bouillon:
1/2 cup salt
4 lemons, halved
1 carrot, peeled and quartered
1 celery stalk, quartered
1 onion, peeled and quartered
1 bay leaf
For the Pernod-Caper Butter:
1 pound (4 sticks) unsalted butter, at room temperature
1/4 cup minced shallots
2 tablespoons capers, drained and chopped
2 tablespoons chopped fresh dill
Grated zest of 2 lemons
2 tablespoons Pernod
Salt and freshly ground black pepper
Two 1 1/2-pound live lobsters
Pernod-Caper Butter, recipe follows, at room temperature
Shaved radishes, for serving
Shaved fennel, for serving
Lemon wedges, for serving
For the Seafood Bouillon:
1/2 cup salt
4 lemons, halved
1 carrot, peeled and quartered
1 celery stalk, quartered
1 onion, peeled and quartered
1 bay leaf
For the Pernod-Caper Butter:
1 pound (4 sticks) unsalted butter, at room temperature
1/4 cup minced shallots
2 tablespoons capers, drained and chopped
2 tablespoons chopped fresh dill
Grated zest of 2 lemons
2 tablespoons Pernod
Salt and freshly ground black pepper
Method
For the Seafood Bouillon:
1. Combine the salt, lemons, carrots, celery, onions, bay leaf and 24 cups (1 1/2 gallons) water in a large stockpot and bring to a boil. Use immediately for cooking lobsters or other seafood.
1. Combine the salt, lemons, carrots, celery, onions, bay leaf and 24 cups (1 1/2 gallons) water in a large stockpot and bring to a boil. Use immediately for cooking lobsters or other seafood.
For the Pernod-Caper Butter:
1. Combine the butter, shallots, capers, dill and lemon zest in the bowl of a stand mixer fitted with a paddle attachment and mix on medium just until the ingredients are combined.
2. Scrape down the sides of the bowl with a spatula, then add the Pernod and mix on high just until incorporated. Season the butter with salt and pepper.
3. Using a sheet of parchment paper, roll the butter into a log, seal the ends and chill for at least 1 hour. When ready to use, slice into disks for easy portioning.
1. Combine the butter, shallots, capers, dill and lemon zest in the bowl of a stand mixer fitted with a paddle attachment and mix on medium just until the ingredients are combined.
2. Scrape down the sides of the bowl with a spatula, then add the Pernod and mix on high just until incorporated. Season the butter with salt and pepper.
3. Using a sheet of parchment paper, roll the butter into a log, seal the ends and chill for at least 1 hour. When ready to use, slice into disks for easy portioning.
To cook:
1. Remove about 4 cups (1 quart) of the Seafood Bouillon and chill to use for an ice bath.
2. Bring the remaining Seafood Bouillon back to a boil in a large stockpot. Preheat a grill to medium-high heat.
3. Put the reserved chilled Seafood Bouillon in a large bowl and add ice to make an ice bath.
4. Add the lobsters to the boiling liquid in the stockpot and cook for 2 minutes. Remove the lobsters from the pot. Remove the claws and return them to the stockpot to cook for 6 minutes more.
5. Put the lobster bodies in the ice bath to stop the cooking process. When the claws are cooked, transfer them to the ice bath to chill.
6. Use a chef's knife to split the lobster bodies and tails in half down the center. Crack the claws and remove the meat.
7. Melt half of the Pernod-Caper Butter in a small saucepan on the grill. Brush the lobster tails liberally with some of the remaining room-temperature Pernod-Caper Butter.
8. Grill the lobsters on the shell side first for 4 minutes to melt the butter. Flip onto the flesh side, add the claw meat to the grill and cook for another 4 minutes. Remove to a platter or individual serving plates.
9. Serve with a salad of shaved radishes and fennel, lemon wedges for squeezing and a small side of the melted Pernod-Caper Butter.
1. Remove about 4 cups (1 quart) of the Seafood Bouillon and chill to use for an ice bath.
2. Bring the remaining Seafood Bouillon back to a boil in a large stockpot. Preheat a grill to medium-high heat.
3. Put the reserved chilled Seafood Bouillon in a large bowl and add ice to make an ice bath.
4. Add the lobsters to the boiling liquid in the stockpot and cook for 2 minutes. Remove the lobsters from the pot. Remove the claws and return them to the stockpot to cook for 6 minutes more.
5. Put the lobster bodies in the ice bath to stop the cooking process. When the claws are cooked, transfer them to the ice bath to chill.
6. Use a chef's knife to split the lobster bodies and tails in half down the center. Crack the claws and remove the meat.
7. Melt half of the Pernod-Caper Butter in a small saucepan on the grill. Brush the lobster tails liberally with some of the remaining room-temperature Pernod-Caper Butter.
8. Grill the lobsters on the shell side first for 4 minutes to melt the butter. Flip onto the flesh side, add the claw meat to the grill and cook for another 4 minutes. Remove to a platter or individual serving plates.
9. Serve with a salad of shaved radishes and fennel, lemon wedges for squeezing and a small side of the melted Pernod-Caper Butter.
Key info
- Difficulty
› Intermediate - Serves
› 4 servings
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