sea salt as needed
1 bay leaf
3 sprigs thyme
2 live lobsters, 1 1/2 lbs. each
3 tablespoons extra-virgin olive oil, divided
salt to taste
freshly ground black pepper to taste
2 sweet onions such as Vidalia, each peeled and, cut into 3 thick slices
1/2 cup unsalted butter
zest of 1 orange
zest of 1 lime
zest of 1 pink grapefruit
2 small tarragon bunches
sea salt to taste
Bring a large stockpot of water to a boil and add enough sea salt to taste like
the sea. Add the bay leaf and thyme. Plunge the lobsters, head down, into the
boiling water and cover. Boil for 2 minutes, then remove the lobsters and drain.
Place a lobster on its back, and using a large cleaver or heavy knife, cut it in
half lengthwise. You may need to pick it up and open it like a book, cracking
stubborn parts of the shell. Using a mallet, crack the claws. Brush the cut
surfaces with some of the olive oil. Sprinkle with salt and pepper. Brush the
onion slices with the remaining olive oil.
Melt the butter in a medium saucepan. Remove from heat, add the zests and
tarragon, and let infuse for 5 minutes. Set aside.
Grill the onions for 10 minutes on one side, then turn over and grill 10 minutes
on the other side. Remove to a platter.
Grill the lobster halves, cut-side down, for 4 minutes. Turn over and grill for
4 minutes, shell-side down.
To serve, divide the grilled onions among 4 plates. Place half a lobster on top,
cut-side up, on each plate. Drizzle with citrus butter, then sprinkle with fleur
de sel and pepper.
Makes 4 servings.
Calories 417, Fat 34 g, Carbs 10 g, Sodium 339 mg, Fiber 2 g.
