Chef Benny Doro

Details

• Prep Time:
  2 min
• Cook Time:
  15 min
• Ready Time:
  17 min

Ingredients

• two 1 1/2 half pound live lobsters or there around
• kosher salt

Basil Dressing

• one cup olive oil
• one cup fresh basil
• juice of half a lemon
• pinch of kosher salt
• half a clove of garlic

Directions

Best to start with live lobsters I know I know you don't want to kill one right but trust me if your eating beef you should whitness the slaughter of at least one cow so you.....

a. know how it gets to your plate

b. it is respectful to the animal that you understand what it goes through to get to your table (you might change your mind about eating it)

Enough soap box for now there is a human way to kill this crustation and I'll get to that in a moment.

Start by making your dressing that will add great flavor, never mind the butter route this will blow that away and will be better for you as well.

Combine all the ingredients for the basil dressing and blitz with a hand blender or a blender and keep cool until you are ready to use it.

Now get a pot of water at a hard boil make sure its big enough to give the lobster plenty of room in there. Now salt that water so it is like sea water I know this seems like a lot of salt but it will give flavor to the lobster.

Now, take your lobster and lay him on a cutting board and take a knife and put the edge right into the little cross of the head between the head and the body and quickly bring the knife down splitting his head in two. You can now put him into the boiling water.

Boil the lobster for 10 minutes per pound, for the first pound. Add 3 minutes per pound for each additional pound thereafter. For example, a 2-pound lobster should boil for 13 minutes and a 1 ½-pound lobster should boil for 11 ½ minutes. You will see some white stuff in the water that is the fat and that is good to see.

Ok, when done take out and with a rag hold the lobster upside down and using a large knife split him into two as you can see in my photo. Now at this point he is good to go, great tamale (green stuff by the head I just love) and you even eat him like this and its wonderful..but NO..Lets add one more layer of flavor.

Preheat you BBQ to as hot as it can get, cover all the meat in the lobster with the basil oil (use a squeeze bottle) and get them flesh down onto the grill for about 60-90 seconds, take off and that's it. For the claws take a towel , cover the largest part and using your knife give it a good whack and it will put a nice crack there so you can just pull the meat out. Go to town you and your guest will have very tender flavorful lobsters.

**Please note, if you grill the lobster directly and omit the boiling it by the time its cooked it will be a giant rubber bullet

Benny