Samuel Adams Boston Lager-Grilled Lobster with Fried Garlic Herbed Butter
Yield: Serves 4
- 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.
- 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.
- In a small saucepan, combine the butter, lager, chives, and tarragon. Season to taste with salt and pepper sauce and melt over low heat.
- 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.
- Prepare a charcoal or gas grill so that it is medium hot. Or heat the broiler.
- 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.
- 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.
- Serves 4
- Kosher salt
- 4 live lobsters (each weighing about 1 ½ pounds)
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup (6 ounces) Samuel Adams Boston Lager
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh tarragon
- Red pepper sauce, such as Tabasco
- 1 cup olive oil
- 8 cloves garlic, finely chopped
- 2 lemons, halved