Larry the Lobster
On April 10, 1982, Eddie Murphy opened Saturday Night Live holding Larry the lobster. He was standing in a kitchen set with a large pot of boiling water nearby. In a first for television, Eddie asked the television audience to call one of two different 900 numbers (at $0.50 a call) to decide if Larry was going to live or if Larry was going to be cooked. Some decry the animal cruelty of the situation, but Larry’s fate was no different than the thousands of other lobsters served around the country that night.
During the broadcast, AT&T staffers noticed a huge spike in calls. They began to worry. If the spike continued, it could have put parts of the phone system at risk by overloading the network. Eventually they determined the cause and put in a process to get a heads up from the television networks when this kind of thing would happen in the future (think voting for American Idol).
By the way, Larry was spared that night.
I’m not a huge lobster fan so I’ve never cooked it before.
When buying lobster, look for cold water lobster. They may cost a little more but are known for better flavor.
Making the herbed butter.
Split the tails and add some butter.
The skewers keep the tails from curling up as they cook.
Add more butter at the end.
Grilled Lobster Tails with Herb Butter
Prep Time: 10 M | Cook Time: 10 M | Makes: 4 to 6 servings | Difficulty: Easy
- 1 stick salted butter, at room temperature
- 2 tablespoons chopped chives
- 1 tablespoon chopped tarragon leaves
- 1 clove garlic, minced
- Dash hot sauce
- Freshly ground black pepper
- 4 (7-ounce) lobster tails
- Olive oil
- Kosher salt
- Lemon wedges, for garnish
- Chive sprigs
- Special equipment: 4 metal skewers
Preheat your grill to direct medium-high heat.
In a small bowl blend butter, chives, tarragon, minced garlic, hot sauce, and black pepper with a rubber spatula. Blend thoroughly. Cover with plastic wrap and reserve.
Using kitchen shears, butterfly the lobster tails straight down the middle of the softer underside of the shell. Cut the meat down the center without cutting all the way through. Insert a metal skewer down the lobster tail so the tail stands straight. Brush the tails with olive oil and season with salt, to taste.
Grill lobsters cut side down over medium high heat about 5 minutes, until the shells are bright in color. Turn the tails over and spoon a generous tablespoon of herbed butter onto the butterflied meat. Grill for another 4 minutes, or until the lobster meat is an opaque white color.
Remove lobster tails from the grill and serve with more herb butter and lemon wedges. Garnish with chive sprigs.