Broiled Stuffed Lobster
Even in summer, the season of grilling, I still love using my broiler for its versatility. In this recipe I use spices, technique, and a few common ingredients to transform simple lobster into a two-course treat, and ensure that everything is cooked perfectly.
- Author
- Christian Leue
- Servings
- Serves 4
- Category
Dinner
Ingredients
- 2 (2-pound) lobsters, par-cooked and split*
- 1/2 stick butter, melted
- 2 tsp honey
- 1/2 tsp Reims N39
- Salt
- Fresh lemon juice
- 1/2 cup cracker crumbs or panko
- 1 Tbsp minced chives
- 2 tsp lemon zest
- 1 tsp Dali N20, plus more for the sauce
- Mayonnaise
Directions
- Preheat your broiler and prepare a sheet pan or other oven-safe tray. Mix two tablespoons total of melted butter with the honey and Reims N39.
- Carefully scoop the tomalley (a green mass that is equivalent to the liver) and any eggs from the lobster cavities and reserve. Note, a great fishmonger will do this step for you and put it in a container.
- Lay the split lobsters on the tray and brush the tail meat with a thin layer of the spiced honey butter. Broil just until the tail meat is firm (start checking after 2 minutes), then using gloves or a potholder detach and then serve the tails. Season with a scant sprinkle of salt, and serve with the remaining honey butter and fresh lemon.
- Mix the tomalley, cracker crumbs, lemon zest, chives, and Dali N20.
- Separate the lobster claws and knuckles from the bodies, stuff the bodies with the reserved mixture, and broil everything until the mixture is cooked and the meat is set (about 5-6 minutes total). You'll want to flip the claws and knuckles halfway through.
- Serve with a basic sauce made from lemon juice, Dali N20, and mayonnaise, all to taste. Or simple melted butter. Or both.
