Grilled Lobster with Lemon and Green Onions

Directions

Prepare a grill for indirect grilling over medium heat.

In a small bowl, stir together the melted butter, olive oil and green onions, and season with salt and pepper.

Bring a large pot three-fourths full of water to a rolling boil over high heat. Plunge the live lobsters into the boiling water and leave for 2 minutes. Drain well. Lay the lobsters, top side up, on a sturdy cutting board. Using a cleaver or large, heavy knife, cut the lobsters in half lengthwise. Remove and discard the white intestinal veins and the grain sacs from the heads. Spoon the green onion mixture over the meat.

Place the lobster halves, cut sides up, on the grill grate. Cover the grill and cook the lobsters until the meat is opaque throughout but still moist when tested with the tip of a knife, about 10 minutes. Transfer the lobster to a platter. Sprinkle with flake salt and squeeze lemon juice over the meat and serve immediately. Serves 4.

Recipe courtesy of Aerin Lauder in collaboration with the Williams Sonoma Test Kitchen