Maine Lobster On The 1/2 Shell Recipe

Kill and split (or have fishmonger do it)

If lobsters are live, place them in the freezer for 15–20 minutes to sedate. Bring a large pot of heavily salted water to a rolling boil (about 3/4 cup salt per gallon). Place lobsters headfirst into the boiling water and cook for 4 minutes for the first pound and 3 additional minutes for each additional half pound (approx. 7–8 minutes total). Immediately transfer lobsters to an ice bath (ice and cold water) to stop cooking and chill thoroughly if serving chilled, or proceed to step below for grilling.

Split and clean

When cool enough to handle (or after chilling 30 minutes for chilled service), place lobster belly-side down on a cutting board. Using a heavy chef's knife or kitchen shears, split the lobster lengthwise from head to tail. Remove the intestinal vein and tomalley if desired. Rinse briefly under cold water to remove any debris. Pat shells and meat dry with paper towels.

If serving chilled, arrange split lobsters on a tray of crushed ice or on the 1/2 shell over bowls of ice. Prepare the butter sauce (see next section) and allow it to cool slightly. Serve lobster cold with small ramekins of warm drawn butter and chilled garlic-herb butter sauce on the side. Garnish with lemon wedges and microgreens. Ensure butter sauce is cool but still pourable.

To grill, preheat grill to medium-high (about 400°F/200°C). Brush the exposed meat lightly with olive oil and sprinkle with smoked paprika if using. Place lobsters flesh-side down on the grill for 2–3 minutes to get light char marks, then turn flesh-side up and cook 1–2 minutes more until meat is opaque and just cooked through (internal temp ~140°F/60°C). During final minute, brush with some of the melted garlic butter (reserve some for serving) to glaze. Remove from grill and transfer to serving plates on the 1/2 shell.

Make garlic-herb butter

In a small saucepan over low heat, melt unsalted butter gently — do not boil. Add minced garlic and warm for 1–2 minutes until fragrant (garlic should soften but not brown). Remove from heat and stir in fresh lemon juice, chopped chives, chopped parsley, sea salt, and black pepper. Taste and adjust seasoning. Keep warm for grilled service or cool to room temperature for chilled service; the sauce can be strained for a clearer finish if desired.

Place each lobster half on a plate. Spoon warm garlic-herb butter over grilled lobsters or provide it chilled alongside steamed/chilled lobster. Provide warmed drawn butter in small bowls for dipping. Garnish with lemon wedges and microgreens. For chilled presentation, serve the lobster on the 1/2 shell over crushed ice so it stays cold.

Leftovers: remove meat from shell and store in an airtight container with a little melted butter for up to 2 days in the refrigerator.