GRILLED LOBSTER WITH LEMON GARLIC BUTTER BY DENNIS THE PRESCOTT
Bring a little surf to your turf and take a page from Dennis The Prescott’s cookbook. You’ll be dreaming about this smoky ocean dweller for a long time.
- (4) 1 1/2 LB LIVE LOBSTERS
- 2 TBSP 2 T OLIVE OIL
- 2 LEMONS, SLICED
- FLAT LEAF PARSLEY, TO SERVE
LEMON GARLIC BUTTER:
- 3/4 CUP BUTTER, SOFTENED
- 2 TBSP FLAT LEAF PARSLEY, FINELY DICED
- 1 TBSP MINCED SHALLOT
- 2 CLOVES GARLIC, MINCED
- 1 TBSP LEMON JUICE
- 1 TBSP LEMON ZEST
- 1/2 TSP SEA SALT
- 1/2 TSP FRESH CRACKED BLACK PEPPER
Bring a large stockpot of water to a rapid boil. Working in batches as necessary, submerge the lobster in the water head first, then cover with a lid. Cook for 5 minutes, then transfer to an ice-bath to cool and stop the cooking process.
In a small saucepan, melt the butter over medium low heat. When melted, add the remaining ingredients and whisk together until smooth. Set aside.
Using a very sharp knife, split the lobster into 2 halves. Clean out the tomalley from the body and discard. Brush the lobster halves all over with olive oil.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400 degrees F and preheat, lid closed, 10-15 minutes.
When hot, place the lobsters on the grill, flesh side down, and cook for 4 minutes. Turn, and spoon about 2 tsp of compound butter onto each lobster halve. As the butter begins to melt, baste with a brush all over the flesh. Cook for 4-5 minutes until cooked through and coated in melted butter.
Serve immediately with sliced lemons. Enjoy!
This recipe was provided by our friend Chef Dennis The Prescott. Check out more of his recipes and photos on his Instagram @DennisThePrescott.
A smoke-kissed custard base is Traegered in a water bath. The finishing sugar is melted to a golden brown, culminating in a rich wood-fired dessert.
- 1 QT HEAVY WHIPPING CREAM
- 1 VANILLA BEAN, SPLIT AND SEEDS SCRAPED
- 6 LARGE EGG YOLKS
- 1 CUP SUGAR
- 6+ CUPS HOT WATER
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 325 degrees F and preheat, lid closed, for 10 to 15 minutes.
Pour the cream into a saucepan over medium-high heat, add the vanilla bean and the scraped seeds. Bring to a boil. Remove from the heat and allow to steep (about 15 minutes). Remove the vanilla bean from saucepan and discard.
In a bowl, whisk together egg yolks and 1/2 cup of the sugar until the mix starts to lighten in color. Add the cream a little at a time, stirring continually.
Pour the mixture into 6 (8 oz) ramekins and place the ramekins into a large roasting pan. Pour hot water into the pan so that it comes halfway up the sides of the ramekins.
Place water bath pan on the grill and bake until the Crème Brûlées still jiggle in the center, about 40 to 45 minutes.
Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 2 days.
To serve, let the Crème Brûlée come to temperature (about 20 minutes) before torching the tops.
Sprinkle the remaining 1/2 cup sugar equally on top of each ramekin. Using a torch in a circular motion, melt the sugar until it caramelizes and forms a crispy top.
Allow the Crème Brûlée to sit for a few minutes before serving. Enjoy!