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Ingredients
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Lobster
Shiso Butter
Method
Preparing the Lobster
- 1
Boil the Lobsters
Fill a large pot with water and add 2 tablespoons of salt. Bring the water to a rolling boil. Add the live lobsters one at a time, cover the pot, and cook for about 8-10 minutes until the lobsters turn bright red. Remove them from the pot and let them cool slightly.
- 2
Split the Lobsters
Once the lobsters are cool enough to handle, place them on a cutting board. Use a sharp knife to carefully split each lobster in half lengthwise, from the head to the tail.
- 3
Remove the Tomalley
Gently scoop out the green tomalley (liver) from the lobster halves and set it aside, if desired, for an extra flavor boost when grilling.
Making Shiso Butter
- 4
Prepare the Butter
In a bowl, combine the softened unsalted butter, finely chopped shiso leaves, sansho pepper, minced garlic, and salt. Mix until well combined and smooth.
- 5
Chill the Butter
Transfer the shiso butter mixture onto a piece of plastic wrap or parchment paper. Shape it into a log and wrap tightly. Chill in the refrigerator for at least 30 minutes to firm up.
Grilling the Lobster
Serving
- 10
Serve the Lobster
Remove the grilled lobsters from the grill and transfer them to a serving platter. Serve immediately with additional lemon wedges and any remaining shiso butter on the side.
