Grilled Lobster with Lobster Bisque Butter Sauce

Summer, grilling, lobster.  A great combination for a tasty weekend lunch or dinner and with this killer lobster bisque butter sauce recipe your lobster cooking game will be elevated to a new level.  We take all of those delicious flavors found in a lobster bisque soup and pack them into some yummy butter.  We place the lobster shell side down which retains all of the moisture and top with the butter sauce to baste the lobster meat.  Overall grilled lobster is a pretty simple way to cook up a lobster and will be a favorite for you, your family, and friends (if you decide to share).

Grilled lobster may not have been your first thought when thinking about the best way to cook up a lobster, but the smoky goodness adds depth to the sweet meat of the lobster.  This is also the most humane way to end a lobsters life as we start by cutting the lobster in half instead of slowly cooking it in a pot of water.

Each year a new generation of lobster comes of age towards the end of summer on the East Coast and the extra supply means the price drops, so we take advantage for those few weeks and indulge.  In addition to this recipe, which is our favorite, you can also keep it simple with a little plain butter, or make the butter sauce with other ingredients like birds eye chilis for a little heat.  Whatever you choose we hope you enjoy, cheers!

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Grilled Lobster with Lobster Bisque Butter Sauce Yum

Grilling the lobster adds smoky depth to the sweet lobster meat, and topping off with the lobster bisque butter is a show stopper.

Course

Seafood, Summer

Cuisine

American

Prep Time

30 minutes

Cook Time

30 minutes

Servings

people

Ingredients

• 5 cherry tomatoes
• 4 spoonfuls of roasted tomato sauce from a can of roasted tomatoes
• 2 stalks celery, thinly sliced
• 5 sprigs thyme - leaves only
• handful of parsley leaves
• 1/2 shallot - chopped 1/4 white onion can replace
• 2 garlic cloves - minced
• 1 bay leaf
• 1 stick of butter
• 1/2 lemon - juiced
• 4 1 1/4 lb lobsters

Course Seafood, Summer Cuisine American Prep Time 30 minutes Cook Time 30 minutes Servings people Ingredients 5 cherry tomatoes 4 spoonfuls of roasted tomato sauce from a can of roasted tomatoes 2 stalks celery, thinly sliced 5 sprigs thyme - leaves only handful of parsley leaves 1/2 shallot - chopped 1/4 white onion can replace 2 garlic cloves - minced 1 bay leaf 1 stick of butter 1/2 lemon - juiced 4 1 1/4 lb lobsters

Instructions

Lobster Bisque Butter Sauce

1. Melt butter over low heat in saute pan
2. Add shallot and garlic, cook for 3 minutes
3. Add all of the ingredients to pan except lemon juice
4. Let simmer for 10 min, or until cherry tomatoes are ready to burst
5. Turn off heat and combine all ingredients in blender and blend until blended together, including the lemon juice

Grilling Lobster

1. Heat grill
2. While the grill heats up, prep the lobster by cutting each lobster in half
3. Place the tip of the knife about 1/3 of the way down the body behind the head and then force the knife through cutting through the head.
4. Turn the lobster around and split the rest of the body down to the tail.
5. Remove the green or yellow guts and place on a baking sheet with the shell down / meat up.
6. Season the meat with salt.
7. Top each half with a liberal amount of the lobster bisque butter, but save some on the side for dipping the claw meat.
8. Once the grill is hot, place the lobsters on and cook for 10-15 minutes.
9. The shells will turn bright red once cooked.

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