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Ingredients
- 1 lb Unsalted butter
- 1/2 c. Basil chiffonade Salt to taste Freshly-grnd black pepper to taste
- 4 whl Lobsters - (2 1/2 lbs ea)
- 2 Tbsp. Extra virgin olive oil
Directions
- Combine the butter, basil, and salt and pepper to taste in a food processor and blend till smooth. Pack the mix into a medium ramekin, cover with plastic wrap and chill for at least 30 min.
- Split the lobsters in half lengthwise. Bring the knife down through the tail, making sure to cut just through the meat and to leave the shell connected. Lay the lobster open, leaving the two halves slightly attached. Pull off claws and legs from the lobsters and crack them slightly with the knife handle. Place the claws and legs on the grill over medium-low heat and cover with a pie pan. Cook them for 5 to 7 min per side. Brush the lobster bodies with the oil and season with salt and pepper to taste. Place them flesh-side down on the grill over medium heat. Grill 8 to 10 min Remove the lobsters and slather with the basil butter.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 270g | |
| Recipe makes 4 servings | |
| Calories 1008 | |
| Calories from Fat 880 | 87% |
| Total Fat 100.08g | 125% |
| Saturated Fat 59.45g | 238% |
| Trans Fat 0.0g | |
| Cholesterol 386mg | 129% |
| Sodium 457mg | 19% |
| Potassium 440mg | 13% |
| Total Carbs 0.82g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.07g | 0% |
| Protein 29.16g | 47% |
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