Grilled Pacific spiny lobster

Time 45 minutes
Yields Serves 4
Grilled Pacific spiny lobster
(Los Angeles Times)

Clarify 1 cup of butter by melting it in a saucepan over low heat. Skim off the foam and pour off the butter, discarding any milky water on the bottom. Add the lemon juice, 1 teaspoon garlic, 1 teaspoon fresh herbs and one-eighth teaspoon salt. Keep warm.


Combine the olive oil and remaining 4 tablespoons garlic and set aside.


Heat the oven to 450 degrees. Heat the grill to high.


Split the lobsters down the back from head to tail, leaving underneath still attached, to butterfly. Clean all intestines and matter from the head and rinse lightly under cool water. Brush the lobster meat lightly with olive oil and garlic and reserve the rest of the oil. Season with salt and pepper.


Place the lobsters, meat side down, on the hot grill for about 5 minutes, rotating halfway through to make crisscross markings.


Remove the lobsters from the grill and place on a sheet pan, meat side up. Brush again with a little oil and garlic and sprinkle each with one-half tablespoon herbs.


Cut the remaining two sticks of butter into tablespoon-size pieces and divide evenly over the 4 lobsters. Bake the lobsters in the oven until the centers are no longer translucent and they are cooked through, about 7 to 10 minutes. Serve with the clarified butter mixture.

From Allyson Thurber at the Lobster restaurant in Santa Monica.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.