Lobster Recipe

Prepare boiling water and lobsters

Fill a very large pot with water, leaving at least 3 inches headspace. Add 2 tbs kosher salt and bring to a rolling boil. While water heats, place live lobsters in the freezer for 10–15 minutes to calm them (optional but humane).

Parboil lobsters

When water is boiling vigorously, grasp each lobster firmly behind the head and plunge headfirst into the pot. Cover and boil for 3 minutes for 1–1¼ lb lobsters (add 1 minute per extra ¼ lb). This par-cooks the lobsters so they stay moist on the grill.

Split and prepare for grill

Using heavy-duty kitchen shears or a large chef's knife, halve each lobster lengthwise from head to tail. Remove and discard or reserve the intestinal vein and the small sack (tomalley) if desired. Pat meat dry with paper towels. Brush the cut sides and claws with a mixture of 4 tbs melted butter, 1 tbs lemon juice, 1 tsp minced garlic, smoked paprika, and 1/2 tsp black pepper. Drizzle 1 tbs olive oil on the shell sides to prevent sticking.

Grill

Preheat a grill to medium-high (about 425°F / 220°C). Place lobsters flesh-side down on the grill for 2 minutes to get grill marks, then flip shell-side down and grill an additional 4–6 minutes, basting once with remaining butter mixture, until meat is opaque and firm and internal temp reaches 140–145°F (60–63°C). Avoid overcooking.

Finish

Transfer lobsters to a cutting board, brush with remaining melted butter mixed with 1 tbs lemon juice, scatter chopped parsley over the meat, and rest 2 minutes before serving.

Par-cook potatoes

While lobsters are in the parboil step, place cut potatoes in a pot of cold salted water and bring to a gentle boil. Cook for 4–5 minutes until just beginning to soften but not falling apart. Drain thoroughly and pat very dry with a kitchen towel or paper towels—dry fries crisp better.

Season and roast

Preheat oven to 425°F (220°C) or heat a heavy skillet/air-fryer as desired. Toss the dried potatoes with 3 tbs olive oil, 1 tsp kosher salt, 1 tsp dried oregano, and 1/2 tsp black pepper. Spread in a single layer on a rimmed baking sheet. Roast for 25–35 minutes, turning once halfway, until golden and crisp.

Dress Greek elements

While fries finish, combine 1 tbs lemon juice, 1 tbs olive oil (reserved), chopped parsley, halved cherry tomatoes, thinly sliced red onion, and kalamata olives in a small bowl. Toss gently to combine. When fries are done, transfer to a serving platter and immediately scatter crumbled feta over the hot fries so it softens slightly. Spoon the tomato-onion-olive mixture over the fries and finish with an extra sprinkle of dried oregano.

Plate each halved grilled lobster alongside a generous portion of Greek fries. Serve with extra melted butter and lemon wedges on the side. Garnish with parsley sprigs. Provide lobster picks and small bowls for shells and discarded parts.