This delicious recipe is from the Bon Appétit website.
Ingredients:
- 1 1/2 cups olive oil
- 9 tablespoons soy sauce
- 6 garlic cloves, minced
- 6 tablespoons minced peeled fresh ginger
- 6 2-pound live lobsters
- 6 tablespoons chopped green onions
Serves: 6
Method:
- Cook the first four ingredients in a medium saucepan over low heat until the garlic and ginger begin to brown, about 8 minutes. Set aside. The sauce can be made 1 day ahead. Cover; chill. Rewarm before using.
- Prepare the barbecue (medium-high heat). Drop one lobster headfirst into a large pot of boiling water. Cover; cook for 3 minutes (lobster will not be fully cooked). Using tongs, transfer the lobster to a baking sheet. Return water to boil. Repeat with remaining lobsters.
- Transfer one lobster, shell side down, to the work surface. Place the tip of a large knife in the center of the lobster. Cut lobster lengthwise in half from center to end of head (knife might not cut through shell), then cut in half from center to end of tail. Use poultry shears to cut through the shell if necessary. Repeat with remaining lobsters.
- Place lobster halves, meat side up, on the barbecue. Brush meat with some basting sauce; sprinkle with salt and pepper. Cover barbecue; grill lobsters until just opaque in the thickest portion of tail, about 9 minutes. Remove from barbecue; arrange lobsters on a platter. Brush with more sauce and sprinkle with green onions. Serve, passing remaining sauce separately.