Split Broiled Lobster with Herb Butter

🧂 Ingredients

• 2 live lobsters

  1 ¼ lb each
• 1 Calabrian chili pepper

  or a big pinch of red pepper flakes
• 1 clove garlic
• ½ cup unsalted butter
• 1 Tbsp fresh parsley

  chopped
• 1 Tbsp fresh chives

  chopped
• 2 tsp fresh oregano

  chopped
• 2 tsp fresh mint

  chopped
• 1 zest of lemon
• Kosher salt
• Fresh ground black pepper

Instructions

• 1 Preheat the oven to 450°F and ready a large, heavy baking tray (called a half
  sheet pan). Chill two 1 ¼ lb live lobsters in the freezer for 15 minutes.
• 2 Working one at a time, transfer the lobster to a cutting board, belly side down
  with the head facing you. Using a kitchen towel, hold the lobster down by the
  tail end. With the blade of a sharp chef’s knife pointing towards the head,
  insert the tip into the top of the head right behind the eyes and press down
  firmly to split the head in half. Turn the lobster around and cut lengthwise
  through the tail. Separate the split halves and remove any tomalley or eggs by
  gently washing them under cool water. Crack the claws and transfer the havles
  cut-side up to the baking tray. Repeat with the second lobster.
• 3 Generously rub each half with 1 Tbsp [15 ml] of olive oil and season with salt
  and pepper. Transfer to the oven and broil on high until the meat is opaque
  (135-140°F), about 10-14 minutes.
• 4 While the lobster cooks, melt ½ cup [115 g] of unsalted butter in a medium
  saucepan over medium heat. Remove from the heat and stir in the herbs, lemon
  zest, and season with salt and pepper. Remove the lobster from the oven and
  spoon the herb butter over the meat. Serve with lemon wedges and any remaining
  butter on the side.

Nutrition Info