grilled lobster tails with tomato butter
Brushing the butter onto the lobsters as they grill allows it to melt into the crevices of each tail, coating every bite with its flavor.
1 pint cherry tomatoes
1 clove garlic, smashed
2 tablespoons extra virgin olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
1 stick unsalted butter, at room temperature
4 1 1/2 pound lobsters
- Preheat oven to 400°F.
- Place tomatoes and garlic on a baking sheet. Drizzle with oil and season with salt and pepper. Gently toss together until everything is coated. Roast for 20-25 minutes, turning occasionally, until tomatoes are softened and lightly browned. Allow to cool to room temperature.
- Transfer tomatoes and pan juices to a food processor. Pulse until mixture is incorporated. Transfer to a bowl and add butter, mixing until butter and tomatoes are completely combined. Transfer to a serving bowl and set aside (or cover with plastic wrap and chill until ready to serve).
- Cook lobsters. Choose a pot large enough to hold all lobsters comfortably (or in batches). Fill pot with about 1 inch of water, and add a pinch of salt. Bring water to a rolling boil. Add lobsters, cover, and cook for 5-7 minutes, until just parboiled.
- Remove lobsters from pot and allow to cool slightly. When cool enough to handle, remove claws and tails. Discard main body of lobsters (or use them to make a stock). Using scissors, cut open each tail lengthwise from its underside (like a book), taking care not to cut completely through.
- Preheat grill to medium heat. Place claws on grill, followed by tails (flesh-side up). Brush lobster flesh with a bit of tomato butter, cover, and cook for 3-5 minutes. Turn claws and tails and cook for another 3-5 minutes, until lobster flesh is cooked and lightly charred. Transfer claws and tails (flesh-side up) to a serving platter, brush tails with some additional tomato butter and serve.