Caveman Lobsters with Absinthe ButterSteven Raichlen
Caveman Lobsters with Absinthe Butter
- Yield: Serves 4
- Method: Roasting in the embers
- 4 spiny lobster tails, split in half lengthwise
- Coarse salt and cracked black pepper
For the Absinthe Herb Butter:
- 12 tablespoons (1-1/2 sticks) unsalted butter
- 2 cloves garlic, minced
- 3 tablespoons finely chopped herbs (including chives and tarragon)
- 2 tablespoons absinthe or pastis
Step 1: Build a charcoal fire and rake the coals into an even layer. (Leave the front third of your grill coal-free.) When the coals glow orange, fan them with a newspaper to blow off any loose ash.
Step 2: Generously, and I mean generously, season the lobster tails with salt and cracked pepper. Place the lobsters directly on the embers cut sides down, 2 inches apart. Grill until the bottoms are browned, 2 minutes. Invert the lobsters and cook shell side down until the shell juices bubble and the lobsters are cooked (the meat will be firm), 2 to 4 minutes more.
Step 3: Using tongs, lift the lobsters out of the fire, shaking each to dislodge any clinging embers. Using a basting brush, brush off any loose ash and arrange the lobster on a platter or plates. Brush with the Absinthe Herb Butter and serve any remaining butter in small bowls on the side.
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