Grilled lobster in basil oil
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
The lobster is undoubtedly the star of this dish. The finishing touch, a basil butter, adds perfection and completeness. Whole lobsters or tails will work, and the dish will still turn out perfect. The basil butter can be made ahead of time and refrigerated until ready to use.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 (1 kg) lobsters
- 450 g butter
- 1/2 cup thinly sliced basil leaves
- 2 tbsp. l. olive oil
We recommend
Cooking the dish according to the recipe:
- Combine the butter, basil, salt, and pepper in a food processor until smooth. Transfer the mixture to a medium saucepan, cover with plastic wrap, and refrigerate for at least 30 minutes.
- Halve the lobsters lengthwise. Run a knife through the tail, cutting only the meat and leaving the shell intact. Lay the lobster out so the two halves are partially connected. Remove the claws and legs. Lightly crush them with the handle of the knife.
- Place the claws and legs on the grill (medium-low heat), cover with a pie dish. Cook for 5-7 minutes on each side. Brush the lobsters with olive oil and season with salt and pepper to taste. Place them on the grill (medium heat), shell-side up. Cook for 8-10 minutes.
- Remove lobsters from grill and brush with basil butter.
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