Butterflied Lobster

1 whole lobster and one tail
Remove the digestive tract or tomalley from the tail by pulling it out and discarding
Use a sharp pair of scissors or shears to cut down the centre of the top of the tail shell
Stop cutting just before the end of the tail
Gently pull the shell apart to expose the meat
Pull the meat out but keep it attached at the tail fan end
Slice the length of meat about a ½” deep with a knife to open the meat up
Neatly tuck the meat on top of the shell and you will have butterflied lobster tail
Grill meat side down over medium heat direct for 3-4 minutes
Flip and baste with garlic butter
Cook on shell side for about 5 minutes, depending on tail size
Serve with Clarified Garlic Butter

  • Clarified Garlic Butter
  • ½ cup unsalted butter
  • 2 cloves garlic minced
  • Place butter and garlic in a heavy sauce pan and melt over low heat, skim off any solids on the surface and let cool
  • Pour the clarified butter off and discard the milk solids and *save it for popcorn*
  • Avocado Boat
  • 1 large avocado mashed (save the shell halves to hold the final mixture)
  • 1 clove garlic minced
  • 1?8 cup onion diced
  • ¼ cup tomato diced
  • 1 lime juiced
  • Pinch of Kosher salt to taste
  • Pinch of cayenne pepper

Mix all the ingredients in a bowl and spoon into the empty avocado shells
Cilantro for garnish
Serve with grilled nann bread wedges

Serves 4 about 20 minutes

lobster