A delightful seafood grill recipe featuring spiny lobsters paired with a homemade herbed oil.
Grilled Spiny Lobster with Herbed Oil
This recipe, sourced from OC Wild Seafood, brings the taste of the sea right to your grill. The spiny lobster, a delicacy in many cuisines, is grilled to perfection and served with a homemade herbed oil that enhances its natural flavors. The process involves par-cooking the lobsters before grilling, ensuring the meat is tender and succulent. The herbed oil, a blend of fresh herbs, garlic, and olive oil, adds a layer of complexity to the dish. It’s a perfect recipe for a summer barbecue or a special occasion.
Ingredients
Herbed Oil- 1 large garlic head
- ¾ cup extra-virgin olive oil
- ½ cup fresh flat-leaf parsley (loosely packed)
- ½ cup fresh basil (loosely packed)
- 1½ tsp sea salt
- 1 tsp crushed red pepper
Lobsters
- 4 live whole spiny lobsters (about 1½ lb each)
- 3 gallons cold water
- 1½ cups dry white wine
- ¼ cup white wine vinegar
- ¾ cup sea salt
To Serve
- 8 lemon wedges
Directions
Make the Herbed Oil
- Slice garlic head in half crosswise and peel off any loose papery skins.
- In a small saucepan, combine garlic and olive oil. Warm gently over low heat until the garlic turns golden—about 30 minutes.
- Remove from heat and let cool ~20 minutes. Strain the oil into a blender (discard solids).
- Add parsley, basil, salt, and red pepper. Blend until finely pureed and the oil turns green.
- Refrigerate until ready to grill.
Par-Cook the Lobsters
- Light the coals in your grill and let them burn down until very hot (about 450–500°F).
- In a large pot, bring the cold water, wine, vinegar, and salt to a rolling boil.
- Add live lobsters to the water and cook 3 minutes.
- Lift lobsters out with tongs and let cool 10 minutes before handling.
Grill the Lobsters
- Using a long sharp knife, carefully split each lobster lengthwise. Try to keep the tomalley and roe intact inside the shell.
- Brush the meat side of each lobster with about 2 teaspoons of herbed oil.
- Place lobster meat side down on the oiled grill rack.
- Grill 2–3 minutes until lightly charred.
- Flip and grill about 2 minutes more until small bubbles form around the meat.
- Remove from grill. Drizzle with extra herbed oil and serve with lemon wedges.
- Lobster meat is done when it’s opaque and firm to the touch.
- Herbed oil can be made ahead: Keeps well in the fridge for up to a few days.
- Serve with sides: Grilled veggies, rice pilaf, or a crisp green salad pair beautifully with lobster.
