Tuesday, October 5, 2010

Lobsters on the Grill

Even a quick trip to Maine must have a lobster in it! We picked up some bugs right off the boat and fired up the grill. I cut them in half straight down the middle and brushed them with some clarified butter filled with herbs, shallot, lemon and garlic. 8 minutes on the flesh side and 2 on the shell. The tails were so tender and full of flavor and the claws were fantastic as well! We served them up with roasted fingerling potatoes, grilled asparagus and corn for good measure. Thanks to Jason and Anna for a great visit!

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