Grilled Lobster with Avocado-Lime Mayonnaise
Many lobster purists resist the idea of grilling lobster, convinced that it is best boiled or steamed, period. While we are devoted consumers of simple boiled lobster, this is a fun summer dish for a cookout.
INGREDIENTS
- 2 ripe avocados, peeled and diced
- 3/4 cup mayonnaise
- Juice of 1 lime, or more to taste
- Dash of hot sauce
- Pinch of salt
- 3 lobsters, 1 1/2–2 pounds each
- Olive oil
- Sea salt and white pepper, to taste
- Lime wedges, for serving
METHOD
1. Make the mayonnaise: Blend the first four ingredients until smooth. Adjust seasonings to taste and refrigerate until ready to serve.
2. Prepare the lobsters: Preheat a gas or charcoal grill to medium.
3. Parboil the lobsters for 5 to 6 minutes, and let them cool just enough that you can handle them.
4. Split the lobsters lengthwise starting between the eyes and cutting through the tail. Remove the intestines in the tail and rinse off any other debris. (A professional chef might well insist on splitting a lobster in half lengthwise while it is still alive, but for the more fainthearted among us, I suggest parboiling.)
5. Brush the lobsters with olive oil and season lightly with sea salt and white pepper.
6. Place the lobster halves shell-side down and cook for 8 to 10 minutes over medium heat, brushing with more oil several times. Turn the lobsters over for 5 minutes or so, enough to sear the meat.
7. Serve with Avocado-Lime Mayonnaise and garnish with lime wedges.
Note: This recipe is best with hard-shell lobsters. Soft-shell lobsters have too much liquid; the result is more of a poached effect.