Barbecues are an American pastime, especially in the summer. Chef Tom Stafford shares his barbecue recipes with us for the tradtional summer holiday weekends. America is Beautiful, which is what 4th of July celebrates. Parades and music are all part of Independence Day as is the BBQ with family and friends. For Father’s Day, Chef Tom Stafford shared his BBQ sauce for ribs. He took it up a notch for the 4th with this grilling recipe with Lobster and a wonderful butter that is spread over the lobster while it is on the grill. Add a glass of Vine Cliff Chardonnay or Rosé to your celebrations with this lobster on the grill. Serves 2 to 4 persons.
GRILLED LOBSTER WITH COCONUT COMPOUND BUTTER
3 oz. Unsalted Butter, softened
3 oz Coconut oil
2 tbsp. Cilantro, minced
2 tbsp. Tarragon, minced
2 Serrano chiles, stemmed, seeded, and minced
1 Lemon, cut into wedges
1/4 cup Extra Virgin Olive Oil
1 Lime, zested and quartered
2 (1.5- 2lb.) Live Lobsters
Kosher salt and freshly ground black pepper, to taste.
In a small bowl, stir together butter, coconut oil, cilantro, tarragon, chiles, and lime zest; set aside. Using a chef’s knife, split each lobster in half lengthwise through its head and tail. Scoop out the the yellow-green lobster coral and fold into the compound butter. Cut off the claws and set aside. Transfer the lobster halves, shell side down, to a baking sheet; crack the lobster claws, remove the meat, and transfer them to the baking sheet. Drizzle lobster halves and claws with extra virgin olive oil and season with salt and pepper with a splash of lemon juice.
Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. Place lobster halves (flesh side down) and claws on grill and cook for 5 minutes. Turn over lobster halves and claws and spread each with some of the coconut compound butter; continue cooking until cooked through, about 3 minutes more. Serve with lime wedges.