Samuel Adams Boston Lager-Grilled Lobster with Fried Garlic Herbed Butter

Directions

Yield: Serves 4

1. Bring a large pot of water mixed with 1 tablespoon of salt to a boil over high heat. Plunge the lobsters head first into the water. Cover the pot and let the water return to a boil. Cook the lobsters for 7 to 8 minutes or until the shells begin to turn red. By this time, the lobsters will be dead.  
2. Drain the lobsters and let them cool so that you can handle them. Put the lobsters on a cutting board and with a sharp chef’s knife, split the lobsters lengthwise through the shell. Remove and discard the intestinal vein. Crack the claws so that the meat will be easy to extract. Set aside.
3. In a small saucepan, combine the butter, lager, chives, and tarragon. Season to taste with salt and pepper sauce and melt over low heat. 
4. In another saucepan, heat the oil over medium-high heat. Add the garlic and cook, stirring occasionally, until light brown. Strain the oil through a fine-mesh sieve. Spread the browned garlic on paper towels to drain and cool. Reserve the oil for another use. 
5. Prepare a charcoal or gas grill so that it is medium hot. Or heat the broiler.  
6. Put the lobsters on the grill, meat sides up and cook, basting with the melted butter, for 6 to 8 minutes or until the meat is fully cooked. Serve the lobsters right off the grill, with any remaining butter poured over them and the fried garlic scattered over them. 
7. While the lobsters are grilling, grill the lemons alongside them for 4 to 5 minutes or until lightly caramelized on both sides. Serve with the lobster.