Serves: 4
Total Calories: 304

4 lobster tails (8 to 9 ounces each), thawed if frozen, or 4 live Maine lobster (1 1/4 to 1 1/2 pounds each)
8 tablespoons butter, unsalted (1 stick)
2 tablespoons fresh mint, chopped, or 1 1/2 teaspoons dried
1 tablespoon ginger, minced fresh
1 clove garlic, minced
1 teaspoon lime zest, grated
3 tablespoons asain fish sauce, or soy sauce
2 tablespoons lime juice, fresh
salt and freshly ground black pepper, to taste

1. Preheat the grill to high.

2. If using lobster tails, cut them in half lengthwise with kitchen scissors or a sharp, heavy knife use a fork to remove the intestinal vein running the length of the tail. If using live lobsters, kill each by inserting a sharp knife in the back of the head between the eyes this will dispatch them instantly. Cut the lobsters in half lengthwise and remove the vein and the papery gray sac from the head. Break off the claws and crack with a nutcracker. Set the lobsters or tails aside while you prepare the ginger-mint butter.

3. Melt the butter in a small, heavy saucepan over low heat. Add the mint, ginger, garlic, and lime zest and increase the heat to medium. Cook until the mixture is fragrant but not brown, about 3 minutes. Stir in the fish sauce and lime juice and bring to a boil, then remove from the heat.

4. Brush the cut sides of the lobster tails or lobsters with the ginger-mint butter and sprinkle with salt and pepper.

5. When ready to cook, oil the grill grate. Arrange the lobster halves or tails and claws (if any), cut sides down, on the hot grate and grill for 6 to 8 minutes. Turn, using tongs, and grill on the shell sides until the flesh is firm and white, 6 to 8 minutes more, brushing generously several times with the butter as the lobsters cook.

6. Transfer the lobsters to serving plates or a platter and pour any remaining butter over them. Serve immediately.

Serves 4

Nutritional Facts:

Serves: 4
Total Calories: 304
Calories from Fat: 200

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