Grilled Maine Lobster, Smoked Chili Drawn Butter Recipe

Prepare an ice bath

Fill a large bowl with 4 cups of ice and enough cold water to cover; set aside near the stove.

Bring pot of salted water to a boil

Select a pot large enough to hold the lobsters. Fill with water leaving room for the lobsters. Add 2 tablespoons coarse kosher salt and bring to a rolling boil over high heat.

Parboil the lobsters

Holding each lobster by the body, quickly plunge into the boiling water headfirst. Boil for 2 minutes to blanch and partially cook — this makes splitting and grilling easier while ensuring even final doneness.

Shock and split

Immediately transfer lobsters to the ice bath to stop cooking, about 2 minutes. Remove and pat dry. Using heavy kitchen shears or a chef's knife, split each lobster lengthwise from head to tail through the shell and meat. Remove the vein/gut if visible. Crack the underside shell slightly and loosen the tail meat from the tail fan so it can be laid flat on the grill.

Clarify butter

Place 1 cup unsalted butter in a small saucepan over low heat until fully melted. Continue to gently heat until milk solids separate and foam. Skim foam occasionally. Remove from heat once solids settle and the butter is clear yellow (about 5–7 minutes).

Infuse flavors

Return pan to the lowest heat setting. Stir in 1 tsp neutral oil and 2 finely minced garlic cloves. Cook gently for 30–45 seconds until fragrant (do not brown). Stir in 1 tsp smoked paprika and 1/2 tsp chipotle powder (or minced chipotle), then cook 10–15 seconds to bloom the spices.

Finish the butter

Remove from heat. Stir in 2 tsp fresh lemon juice, 1/2 tsp sea salt, and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning — add up to another 1/4 tsp salt or more lemon if desired. Keep warm over very low heat or hold in a thermally insulated bowl; do not allow to boil.

Preheat grill

Preheat a gas or charcoal grill to medium-high (about 450°F / 230°C). Oil the grates or brush lobster shells and exposed meat with 2 teaspoons olive oil to prevent sticking.

Grill lobsters

Place lobster halves flesh-side down directly on the hot grate for 1 to 1½ minutes to get light sear marks. Flip so flesh is up and move to indirect heat or lower flame. Grill flesh-side up for an additional 2–3 minutes until the meat is opaque and registers 135–140°F (57–60°C) when measured in the thickest part of the tail. Watch carefully; lobsters cook quickly.

Baste with drawn butter

During the final minute on the grill, generously brush the smoked chili drawn butter over the lobster meat so it melts into the surface and glazes lightly.

Rest and garnish

Remove lobsters from the grill and let rest 2–3 minutes. Spoon additional warm smoked chili drawn butter into small dipping bowls. Garnish lobster meat with finely snipped chives (optional) and serve with lemon wedges alongside the dipping butter.