2 x halved lobster - 200 g green asparagus
- 1 medium zucchini, sliced
- 2 to 4 stalks wild broccoli
- 100 g butter, room temperature
- Juice and zest of half an organic lemon
- 2 cloves garlic, finely chopped
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh tarragon, chopped
- salt and pepper
This recipe offers a delicious grilled lobster dish accompanied by a lemon herb butter and a selection of vegetables such as green asparagus, zucchini slices and wild broccoli. This combination of noble sea flavors and fresh seasonal vegetables promises a delicious experience for gourmets and barbecue fans.
Preparation
- Allow the lobster to thaw overnight in the refrigerator.
- Carefully cut the lobster tails in half lengthwise with a large knife and carefully remove the meat from the shell without removing it completely.
- Preheat the charcoal or gas grill over medium heat.
- Preparing the lemon herb butter: In a small bowl, combine the butter, lemon juice, lemon zest, garlic, parsley, tarragon, salt and pepper.
- Drizzle the green asparagus, zucchini slices and broccoli stalks lightly with olive oil and season with salt and pepper.
- Grill the lobster on the flesh side first for about 3-4 minutes, until the flesh is firm and opaque. Then flip and leave on the grill for another 4 minutes.
- Grill the vegetables for about 4-5 minutes, until tender and browned. Turn the vegetables occasionally to ensure even cooking.
- Serve the grilled lobster and vegetables as a side dish.
When grilling the lobster, it is important to brush it with the lemon herb butter after turning it to keep it juicy and flavorful. Use a silicone brush to apply the butter evenly and ensure the lobster does not dry out during grilling.
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