- 25 mins
- 50 mins
Ingredients
- 4 (1 1/4- 1 1/2lb) live lobster
- 3 Tbsp fresh lemon juice
- 1/3 cup extra virgin olive oil
- 1/3 cup thinly sliced scallions
- 1/4 cup finely chopped peeled celery
- 1/4 cup celery leaves
- 1/4 cup chopped flat leaf parsley
- 1/2 stick unsalted butter
- 3 garlic cloves, smashed
- 6 hot dog buns, preferably top slip
- lemon wedges
Preparation
Step 1
Prepare a gas grill for direct heat cooking over medium high heat. Plunge 2 lobsters headfirst into a large pot of salted boiling water and cook, partially covered, over medium high heat 8 minutes (for 1 1/4lb lobsters) to 9 minutes (for 1 1/2lb lobsters) from time to time they enter water. Transfer with tongs to an ice bath and let stand until completely cooled. Return water to a boil and cook and cool remaining 2 lobsters. Remove meat from claws, joints, and tails. Save carcasses, shells and any roe for another use. Coarsely chop meat. Whisk together lemon juice, oil, and 1/2 tsp salt in a large bowl. Whisk in scallions, celery, celery leaves, and parsley, then add lobster and gently toss. Season with salt. Melt butter with garlic in a small saucepan over low heat, mashing garlic with a spoon. Brush inside of buns with garlic butter. Grill, buttered side down, until golden, about 1 minute. Fill buns with lobster.
NOTE: Lobsters can be cooked 1 day ahead. Remove meat from shells and chill. Buns can be grilled in a lightly oiled hot 2 burner grill pan over medium heat or toasted in a 350 oven 5 to 7 minutes.