Grilled Split Maine Lobster with Grand Marnier and Vanilla Bean Butter
By Sara Brisolla
The state of Maine is world-renowned for its succulent lobsters. This recipe by Chef Stephen Richards, Maine’s Lobster Chef of the Year, will definitely satisfy individuals with a penchant for shellfish and sweets. Lobster is also a healthy choice for those who wish to reap the health benefits without having to consume red meat. It is a good source of protein and contains a significant amount of vitamins and minerals, which are essential for good health.
For this recipe, the lobster will be grilled to perfection. Grilling is a great alternative to moist-heat methods because it allows the natural flavors to be brought out that would otherwise dissipate. The Grand Marnier paired with the vanilla bean butter provides just the right amount of buttery and citrus flavor without completely discounting the smokiness from the grill. This lobster is kissed with orange from the liqueur and the vanilla is a nice addition to the natural brine that comes with this shellfish. The finished product is a beautiful and rich combination of sweet and smoky — truly a delicacy to be savored.
Serves: 1-2 people
Prep Time: 20 minutes
- 1 Maine Lobster
- 1 Stick Salted Whole Butter
- Pith of 1 Vanilla Bean
- ½ Ounce of Grand Marnier
- 1 Tsp. Orange Zest
- Salt and Pepper to Taste
To Create the Butter:
- Combine all ingredients (minus the lobster) in a food processor
- Blend until everything is combined
Preparing the Lobster:
- Place the lobster in a pot of boiling water and cook for 4 minutes
- Remove from water and cut in half, lengthwise
- Season meat side of lobster with salt and pepper and place meat side down on hot grill
- Cook for 5-8 minutes or until the shell starts to char
- Flip the lobster over so that it is shell side down
- Baste with Grand Marnier, vanilla bean butter and cook for another 5 minutes
- Remove from grill and serve immediately with a side of the butter
For more information about Chef Stephen Richards, please visit his website by clicking here.