Serves: 2
Total Calories: 840

FOR THE AIOLI:
1 clove garlic (large)
1/4 cup mayonnaise
2 teaspoons finely chopped fresh tarragon
1 teaspoon Dijon style mustard
1 teaspoon fresh lemon juice

FOR THE BUTTER:
1/2 cup unsalted butter, melted
2 tablespoons fresh lemon juice
1 tablespoon finely chopped fresh tarragon
1 tablespoon , minced green onion, (white part only)

2 live Maine lobster, about 1 1/2 lb each

TO MAKE THE AÏOLI: In a small saucepan blanch the garlic in boiling water for 5 minutes to soften it and take away the sharp bite. Mince the garlic and combine in a small bowl with the remaining aïoli ingredients. Use within 30 minutes or cover and refrigerate until ready to serve.

TO PREPARE THE BUTTER: In a small bowl combine the melted butter with the remaining butter ingredients and set aside.

Place one lobster, shell side up and with the head pointing toward you, on a cutting board. Place the tip of a sharp knife at the point where the tail section meets the top section. Swiftly split the top section in half lengthwise, being careful not to cut the claws. Then split the tail in half lengthwise. Spread open the split shell remove and discard the head sac from both halves. Remove and discard the intestine from one of the halves. If desired, scoop out and remove any tomalley with a spoon. Rinse the lobster under cold running water. Twist and pull off the claws and crack their shells with the back of a heavy knife or a nutcracker. Prepare the other lobster the same way. Generously brush the lobster meat with the seasoned butter.

Grill the lobster pieces, shell side down, over Direct Medium heat until opaque throughout, 8 to 10 minutes, brushing occasionally with the seasoned butter. Remove from the grill and serve warm with the aïoli on the side.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 2
Total Calories: 840
Calories from Fat: 628

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