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Title: Grilled Lobster w/Chipotle Garlic Seaweed Butter
Categories: Seafood, Vegetables, Citrus, Squash, Herbs
Yield: 4 servings

4 (2 lb ea) live southern rock
- or spiny lobsters
2 tb Olive oil
16 tb Unsalted butter
3 cl Garlic; minced
1 (4") piece ginger; peeled,
- grated
1/2 oz Dried seaweed; minced
1/3 c Packed basil leaves
1 tb Fresh lemon juice
2 ts Dijon mustard
1 Canned chipotle in adobo;
- seeded, minced
1 English cucumber; peeled,
- thin sliced lengthwise
- using a mandoline
4 Breakfast radishes; thin
- sliced lengthwise using a
- mandoline
Salt & fresh ground pepper

Heat a charcoal grill or set a gas grill to medium-high.
(Alternatively, heat a 12" cast-iron grill pan over
medium-high.) Using a heavy cleaver, split each lobster
in half lengthwise through its head and tail. Scoop out
and reserve tomalley. Drizzle flesh side of lobsters
with oil; grill, flesh-side down, until slightly
charred, about 5 minutes. Flip lobster halves over;
continue cooking until cooked through, 3-5 minutes more.
Meanwhile melt butter in a 2-qt. saucepan over medium;
cook garlic and ginger until soft, 2-3 minutes. Stir in
reserved lobster tomalley, the seaweed, basil, lemon
juice, mustard, and chile; cook until lobster tomalley
has dissolved, 1-2 minutes. Arrange cucumber and radish
slices on a platter; season with salt and pepper.
Arrange lobster, flesh-side up, over top; drizzle with
butter.

RECIPE FROM: https://www.saveur.com

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