How to make it

  • Prepare a medium hot fire in a Covered Grill. Oil the grill rack, or coat with a non-stick cooking spray.
  • Make Vinaigrette in small bowl, wisk together the clam juice, lemon juice, shallots, mustard, Pernod, salt, pepper, and 2 tbsp of oil.
  • Split lobster in half lengthwise, remove and discard the grey intestinal tract, the gills and the sand sac. Reserve any red or green tomalley that you find and stir it into the vinaigrette. Crack the lobster claws. Brush the cut and exposed lobster meat with the remaining ½ tbsp of oil.
  • Grill the lobsters; cut sides down with the grill covered, for 4 minutes. Turn and grill 4 minutes more. Turn again and grill until the lobster meat is translucent throughout but still juicy around another 3-4 minutes.
  • Drizzle the cut sides of the lobster with the vinaigrette and serve with the lemon wedges and tarragon sprigs.
  • Serve potatoes and corn.

Reviews & Comments 4

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    " It was excellent "
    sxrxrr ate it and said...
    Fabulous, Five Stars!!! Wine recommendations are now being taken.
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    " It was excellent "
    bluewaterandsand ate it and said...
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    " It was excellent "
    greekgirrrl ate it and said...
    Now THAT is an amazing recipe..completely original.
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  • busmamawilliams 10 years ago
    Oh how decadent! My daughter-in-law is a native of Maryland & a lover of seafood. I have to make this for them on a special occasion. Thanks!
    Was this review helpful? Yes Flag

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