INGREDIENTS
8 TBSP. unsalted butter, softened
2 TBSP. finely chopped parsley
1 1/2 tsp. crushed red chili flakes
4 cloves garlic, finely chopped
Zest of 1 lemon
Kosher salt and black pepper, to taste
1 live lobster, about 1 to 1 1/2 lb.
1/4 cup olive oil
DIRECTIONS
Combine butter, parsley, chili flakes, garlic, lemon zest, salt and pepper in a bowl; set aside.
Using a cleaver, split lobster in half lengthwise through its head and tail.
Scoop out and discard the yellow-green tomalley and break off claws.
Transfer lobster halves, shell side down, to a baking sheet.
Drizzle halves and claws with oil and season with salt and pepper.
Heat a charcoal grill or set a gas grill on high; bank coals or turn off burner on one side.
Place lobster halves, flesh side down, and claws on hottest part of grill; cook until slightly charred, 2-3 minutes.
Flip lobster over and using a spoon, spread lobster with the garlic-parsley butter; continue grilling until lobster meat is tender, 3-5 minutes more.
Serves 1-2.
