1 Heat up your griddle, then drizzle with a splash of olive oil. Place your lobster halves meat-side down, salt and pepper them well. Arrange the claws and potatoes alongside, season the potatoes with salt, and scatter your lemon thyme leaves over everything.
2 Cook for 6 minutes, then flip your lobsters and position them shell-side down, letting the claws continue to cook.
3 In a small bowl, mix your lobster insides with softened butter, then spoon this mixture over your lobster halves.
4 After 15 to 18 minutes total, the lobster flesh should have turned a beautiful reddish-orange color. If not quite there, give them another 2 minutes.
5 To the table and enjoy!
Don't flip your lobsters too early: 6 minutes flesh-side down on a properly hot griddle is the minimum for good colour without drying out. The classic mistake? Checking every two minutes. Let the heat do its job. And the blended coral butter: pour it on only after flipping, never before, or it burns.
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