Grilled Scituate Lobster Recipe

Cooking Instructions

1. 1

   Prepare the Lobster

   Bring a large pot of salted water to a boil. Add the lobsters and cook for about 8-10 minutes until they turn bright red. Remove from water, allow to cool slightly, then remove the meat from the claws and tail. Reserve shells.

2. 2

   Cook the Chorizo and Clams

   In a large skillet over medium heat, melt 2 tablespoons of butter. Add chopped chorizo and cook until browned. Add minced garlic and cook until fragrant. Then add the clams and cover to steam for about 5 minutes or until the clams open. Discard any that do not open.

3. 3

   Make the Lobster Brodo

   Add the reserved lobster shells to the skillet with the chorizo and clams. Pour in the chicken broth and add red chili flakes. Simmer for about 15 minutes, then strain the broth into a clean pot.

4. 4

   Cook the Fregola

   In the same pot with the lobster brodo, add fregola pasta and cook according to package instructions until al dente. Stir in the lobster meat, remaining butter, and chopped parsley. Season with salt and pepper to taste.

5. 5

   Serve

   Divide the fregola and lobster mixture into bowls. Spoon the broth over the top and garnish with lemon wedges and additional parsley. Serve hot.