Lobster is delicious and this recipe is perfect to enhance its taste and flavors even more. As you know, garlic butter is great, and lemon butter is too, so to make the result even crazier, my recipe combines the 2 types of butter (the garlic comes from the dry marinade that is in the mixture). Brace yourself, this recipe is fantastic!
Here's how to prepare it:
Required tool:
Ingredients :
2 live lobsters
Caribbean BBQ Quebec dry marinade , to taste
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New Delhi BBQ Quebec dry marinade , to taste
½ cup salted butter
Juice of ½ lemon
California BBQ Quebec dry marinade , to taste
Preparation :
Preheat BBQ to 400°F.
Using a knife, cut the lobsters' bodies in 2, starting from their heads to their tails, then make a few incisions in their claws so that the heat penetrates further inside them.
Sprinkle Caribbean dry marinade on the flesh of one of the lobsters, then New Delhi dry marinade on the other.
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Place the 4 lobster halves on the BBQ in the direct cooking zone, shells down. Let everything grill and when the flesh holds together better and the shells start to turn red, after 3 to 4 minutes, turn the lobsters over and let them grill for another 3 to 4 minutes.
Meanwhile, place the butter in a BBQ bowl and add a little California dry rub and lemon juice. Place the bowl on the BBQ grill and let the mixture melt.
Lower the temperature of the BBQ, move the lobsters to the indirect cooking zone, putting their flesh side up, and brush their tails with the melted butter mixture using the basting brush (if there is any mixture left, it can be used with the tongs afterwards).
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Once the lobsters have reached an internal temperature of 170°F, remove them from the BBQ and shell them (I recommend using a pair of chicken shears to do this, I find it easier to use than tongs).
Serve, adding melted butter mixture to the pieces of flesh if necessary, and enjoy!
Happy BBQ!
