Serves 4, with leftovers
First steam the lobsters for 3 minutes, then lift them from the water and let them cool (save the cooking liquid for chowder). Crack the claws and make a slit down the tails. Stuff the slits with fresh herbs mixed with olive oil.
|5||fresh lobsters (1 1/4 to 1 1/2 pounds each)|
|1||bunch fresh thyme, finely chopped|
|1||bunch fresh oregano, finely chopped|
|Large handful fresh parsley leaves, finely chopped|
|1/4||cup olive oil, or more if necessary|
|Salt and pepper, to taste|
|1/2||cup (1 stick) unsalted butter, melted|
2. In the stockpot, bring 2 inches of water to a boil.
3. Working over the sink, hold a lobster with the tongs. With the scissors, snip off the rubber bands. Transfer the lobster to the bowl. Continue with the remaining lobsters. Do not remove the bands until right before you cook the lobsters.
4. With the tongs, transfer the lobsters to the pot. Cover with the lid. Cook the lobsters for 3 minutes or just until they turn bright red.
5. Remove the lobsters from the pot and transfer to the bowl to cool. Cook remaining lobsters, if necessary. (Save the lobster cooking liquid for the chowder.)
6. Light a charcoal grill or set a gas grill to medium.
7. In a bowl, combine the thyme, oregano, parsley, olive oil, salt, and pepper. Add more oil, if necessary, to make a mixture that just holds together.
8. Use the knife or cleaver to make gashes on both sides of all the claws. Make a deep cut down the underside of the lobster tail. With your hands, press the herb mixture into the gashes and slits, working in as much as you can.
9. Set the lobsters on the grill rounded sides down. Cover and cook for 5 minutes. Turn the lobsters, recover the grill, and cook for 5 minutes more or until the lobsters are charred. (Set aside 1 lobster for the chowder.) Divide the butter between 4 small custard cups or bowls and serve with the lobsters.
Sheryl Julian. Adapted from Dan Cosby and Amber Heffner