Grilled Cilantro Jalapeno Lobster

Lobsters are par-cooked and finished on the grill with cilantro jalapeño butter.  The intense heat from the grill concentrates the flavor of the lobster.  They're cracked and served over a bed of yellow rice to catch all of the lobster fat.  The perfect end of summer meal.

yields 2-4 servings

Yellow Rice

  • 2 C long grain rice
  • 2 C chicken stock
  • 2 C water
  • 1 T olive oil
  • 1 t turmeric 

Place chicken stock, water, olive oil, and turmeric in a medium non-stick saucepan.  Heat on high until boiling.  Add rice and stir.  Turn heat to low, and cover pot with two paper towels (careful not to let edges of paper towels come to close to burner) and fit pan lid on tightly.  Cook for about 20 minutes, stirring occasionally until rice is done.  Season with salt and pepper to taste.

Cilantro Jalapeño Butter

  • 1/4 C cilantro leaves finely chopped
  • 1 jalapeño de-seeded finely chopped
  • 1 garlic clove grated
  • 8 T of unsalted butter (1 stick) at room temperature

Combine all ingredients in food processor (or mix by hand) until everything is evenly distributed.  Season butter with salt and pepper to taste.  Roll butter into a log shape and wrap tightly with plastic wrap.  Keep in fridge until read to use.

Grilled Lobster

  • Two 1 1/4 lb. lobsters
  • cilantro jalapeño butter

Fill a large pot with about 3 inches of salted water.  Bring to a boil.  Add lobsters (one at time if both cannot fit in the pot side by side), cover pot, steam for 7 minutes.  Set lobsters aside to become cool enough to handle.  Separate legs, claw and tail.  Split each tail down the middle into two halves.  Prep grill to high heat.  Place lobster prices on direct heat; tail being cut-side up.  Top each tail with a pad of cilantro jalapeño compound butter.  Close grill and cook for about 4 minutes- remove legs and claws from grill and set aside.  Continue grilling tails for another 1-2 minutes until cooks through, set aside.

Grilled Cilantro Jalapeño Lobster Plating

  • grilled lobsters
  • yellow rice
  • cilantro leaves
  • 1 jalapeño thinly sliced

Spoon all of the yellow rice onto a large serving platter.  Place grilled legs, claws and tails directly on the rice.  Garnish with leaves of cilantro and jalapeño slices.

Pairing:

beer: American wheat.  Wheat beers offer a pleasant complexity when cooked with, and are perfect with shellfish; high carbonation and moderate bitterness are key.  Some beers to look for: 4 Hands Contact High, Bell's Oberon, Magic Hat Circus Boy.

cocktail: Orange Fennel Sangria