- 4
- 100 mins
- 130 mins
Ingredients
- Two 1 1/2-pound live lobsters
- Pernod-Caper Butter
- Lemon wedges, for serving
- 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
- Kosher salt and freshly ground black pepper
Preparation
Step 1
Add the lobsters to the boiling water 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. Put the lobster bodies in an ice bath to stop the cooking process. When the claws are cooked, transfer them to the ice bath to chill. Use a chef's knife to split the lobster bodies and tails in half down the center. Crack the claws and remove the meat.
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. 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.
Pernod-Caper Butter:
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. 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.
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.