A good way to entertain your guests for a celebration is to prepare them a special dish. This grilled lobster claws recipe is perfect since your guests will have no clue that this is actually a pretty easy dish to prepare. All you need is a hot grill, the ingredients, and you’re all set.
Lobster Claw
Ingredients
- 1 large Lobster, halved
- 12 Littleneck Clams, washed and scrubbed
- 2 large Garlic Cloves
- 4 medium Ears of Corn
- 4 oz. Butter
- 1 tablespoon Olive Oil
- 2 teaspoons fresh Oregano, minced
- ½ teaspoon Salt
- 1/8 teaspoon Cayenne Pepper
- Lemon Wedges
Directions
- Light grill.
- Fill a large bowl halfway using cool water. Add the corn with its husk intact. Soak for 20 minutes.
- In a small saucepan, let butter melt with garlic over low heat. Add in oregano, ½ teaspoon salt, and cayenne. Cover before setting aside.
- Crack the lobster knuckles and claws in 2 spots on just one side using the blunt edge of a knife. Be careful not to crush the meat.
- Brush the lobster’s body shell and the uncracked side of the knuckles and claws using olive oil. Place the cracked side of the lobster pieces up on a platter, brush using some of the reserved herb butter.
- Drain the corn before placing them in the middle of the grill. Cover and let grill for 5 minutes.
- Add the lobster, with the cracked side facing up. Cover and grill, brushing occasionally using the herb butter mix for 15 minutes.
- To blacken evenly, thoroughly brush ears of corn with fresh water and slightly rotate. Add clams to the hottest area of the grill. Cover and let grill for 5 minutes, or until the clams open. Unopened clams should be left on the grill while the corn, lobster and opened clams are transferred to large platter.
- Remove the rest of the clams from the grill. Discard the ones that are still not open. Using herb butter, brush clams and lobster tails.
- Peel and throw away the silks and husks from the corn. Again, brush with herb butter.
- Garnish this grilled lobster claws recipe with lemon wedges. Serve with the remaining butter as a dip.
Tips
Use tongs to check for the doneness of the lobster. Do this by pulling the tail meat up, check the underside. It must be firm and have a dark orange color. If required, return to the grill but be careful not to overcook them.