Skip to Content
coarse sea salt
To taste, salt and pepper
3 or 4
cold-pressed extra-virgin olive oil
chopped fresh dill
In a large pot of salted boiling water, submerge lobsters head first and cook for 3–4 minutes or until they start to turn red. Drain then plunge them in cold water.
Cut lobsters in half lengthwise and crack open their claws. Remove and discard intestines and greenish parts. Also remove and discard the gravel pocket located at the top of the head.
Preheat barbecue to high. Oil the grill.
Grill lobsters meat side up with lid closed for 6–7 minutes or until flesh is transparent and easily comes away from the shell. Season with salt and pepper and serve with the trio of sauces.
Garlic Pesto Butter
In a small saucepan set over low heat, melt butter with all other ingredients and serve immediately.
Combine all ingredients in a small bowl.
Combine all ingredients in a small bowl and refrigerate until ready to serve.