White always uses the traditional chef's technique of splitting the lobsters live. Here we boil them before splitting, which is easier for the home cook. Prepare the sauces first, and be sure to grill the lobsters immediately after they have been boiled and split.
Recipe information
Yield
Makes 2 servings
Ingredients
Preparation
Step 1
Makes about 2/3 cup,
Step 2
1/2 cup olive oil
Step 3
6 large garlic cloves, chopped
Step 4
1 tablespoon fresh lime juice
Step 5
1 1/2 teaspoons minced canned chipotle chilies*
Step 6
1 teaspoon grated lime peel
Step 7
3/4 teaspoon salt
Step 8
2 tablespoons chopped fresh cilantro
Step 9
Cook oil and garlic in heavy small sauce-pan over medium-low heat until garlic begins to brown, about 8 minutes. Carefully mix in next 4 ingredients. Stir until salt dissolves. Remove from heat. (Can be made 2 hours ahead.) Mix in cilantro.
Step 10
*Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.
Step 11
Makes about 1/2 cup.
Step 12
2 tablespoons peanut oil
Step 13
2 teaspoons (packed) minced peeled fresh ginger
Step 14
1/4 cup Chinese rice wine or sake
Step 15
1/3 cup finely chopped green onions
Step 16
3 tablespoons butter, room temperature
Step 17
Cook oil and ginger in small saucepan over medium-low heat 2 minutes. Carefully add wine; simmer until reduced by half. Remove from heat. Add green onions and butter. Season with salt and pepper. (Can be made 2 hours ahead.)
Step 18
2 1 1/2- to 2-pound live lobsters
Step 19
Olive oil
Step 20
Drop 1 lobster, head first, into large pot of boiling water. Cover; cook 3 minutes (lobster will not be fully cooked). Using tongs, transfer lobster to baking sheet. Return water to boil. Repeat with second lobster.
Step 21
Transfer 1 lobster, shell side down, to work surface. Place tip of large knife into center of lobster. Cut lobster lengthwise in half from center to end of head (knife may not cut through shell), then cut in half from center to end of tail. Use poultry shears to cut through shell. Repeat with second lobster.
Step 22
Prepare barbecue (medium-high heat). Keeping lobster halves meat side up, brush shells with olive oil. Place halves, meat side up, on barbecue. Brush meat with oil; sprinkle with salt and pepper. Place pans with sauces at edge of barbecue to rewarm. Cover barbecue; grill lobsters until just opaque in thickest portion of tail, 7 to 9 minutes. Serve, passing warm sauces separately.
