Sunday, August 21, 2011

Lobster with Chipotle-Lime Butter

Sexy food... served with champagne, or fine tequila over ice… big down pillows, no utensils allowed…served in nothing but an apron… as a main course...optional.
It’s what’s for ~ DINNER IN.


1 cup of sweet butter (3 cups melted butter set aside, optional)
Juice of 2 limes
2 tablespoons fresh ground Chipotle Peppers
Kosher Salt, as needed
Fresh ground Black pepper, as needed

2 whole live Maine lobsters, about 1 1/2 pounds each
A nice shake of Old Bay Seasoning, or your favorite barbecue rub, as needed
rubber sheet, goggles (Optional)

Prepare the grill for cooking over direct medium heat. In a small saucepan, melt the butter and blend in the lime juice, ground Chipotle peppers (I buy the kind at my local mexican food mart and then grind them in my little electric 'coffee' - spice grinder ~ you can taste the difference let me tell ya), and salt and pepper to taste. Set aside.

Split the lobsters completely in half down the back with a chef's knife. Remove the tails and claws. Discard the rest. Crack the shells on the claws and inject or drizzle them each with 1 tablespoon of the butter. Season the tails lightly with the Old Bay or rub. Grill the tails and claws for about 5 minutes on each side. Spoon some of the Chipotle-Lime Butter into the tail shells. Cook until the lobster is just barely done, another 4 to 5 minutes. This will vary depending on your grill. Serve the remaining Chipotle-Lime Butter for dipping. Serve additional butter in creative ways.

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