I don't know if it was because we were celebrating the fact that I could finally see, or the fact that my sister had mentioned that they bbq'ed some lobster last week, but we decided to be decadent tonight. Lobster season is finally here and who are we to turn the other way?
The lobsters right now are from the Gaspesie and are known to be a bit smaller but perfectly sweet (and inexpensive to boot). Once we were home from grocery shopping, we placed the live lobsters in the freezer so that they could take a nice, long nap. When we were ready to start dinner, we boiled a large pot of salted water and stuck those slippery guys in before they could get away. They quickly turned a bright red color after about 5-10 minutes. Once cooked, we pulled them out and let them cool so that we could prep them for the bbq.
(nice to meet you)
After it cooled down enough for us to handle, Mony cut through the hard shell as I cleaned them up. We chose to have female lobsters instead of male even though there is a bit more cleaning involed in the females. The ladies are known to have broader tails which hold (arguably) the best part of the lobster meat. Once cut and cleaned, we made a quick lemon, herb butter to brush on the meat. The melted butter included fresh garlic, dill, parsley, thyme, and lemon juice.
The lobsters then went onto the hot bbq grill, meat side down. They charred up nicely in about 5 minutes. A squeeze of lemon and we were ready to dig in.