Fish No. 3
This one might be the savory heart of our Feast of Seven Fishes Spread: Whole lobster, grilled to juicy perfection, with a garlic tomalley herb butter to conclude. The prickly holiday garnishes aren’t necessary (or edible), but they make for some damn fine photography.
1 live lobster (about 1 to 1 1⁄2 lb.) 1⁄4 cup olive oil
8 tbsp unsalted butter, softened 2 tbsp. finely chopped parsley
1 1⁄2 tsp crushed red chile flakes
4 cloves garlic, finely chopped
Zest of 1 lemon
Kosher salt and freshly ground black pepper, to taste
Prepare a hot grill, making sure the grill is oiled.
Combine butter, parsley, chile flakes, garlic, lemon zest, salt, and pepper in a bowl; set aside.
Split lobster in half lengthwise through its head and tail. Scoop out the yellow-green tomalley (add to Garlic Butter above) and break off claws. Transfer lobster halves, shell side down, to a baking sheet/tray; crack claws and place them on the baking sheet. Drizzle halves and claws with oil, and season with salt and pepper.
Immediately place lobster halves, flesh side down, and claws on hottest part of grill; cook until slightly charred, 2-3 minutes. Flip lobster over and using a spoon, spread lobster with the garlic-parsley butter; continue grilling until lobster meat is tender, 3-5 minutes more.
We’ll be sharing a dish from our feast with The Plaid Penguin and Clean Catch Fish Market daily until Christmas Eve. Check in tomorrow! And for more delicious fishy recipes, visit cleancatchfish.com.See the rest of the feast