Ingredients

• 2 piece whole lobster
• 100 g butter
• 6 clove garlic
• 3 tbsp fresh dill
• 3 tbsp fresh parsley
• 2 piece lemon
• 3 tbsp olive oil
• 1 tsp sweet paprika
• 1 tsp sumac
• 1 tsp salt
• 1 tsp black pepper

Instructions

1. Prepare the lobster

   Cut lobsters in half lengthwise using a sharp knife. Remove the dark vein and green tomalley. Rinse under cold water for 1-2 minutes until clean. Pat completely dry with paper towels. Do not leave any moisture or the butter won't adhere properly.

2. Make herb butter

   Melt butter in a small saucepan over low heat for 2-3 minutes. Finely mince garlic and add to melted butter. Cook over low heat for 3-4 minutes until fragrant but not browned. Stir in chopped dill, parsley, paprika, and sumac. Do not let garlic burn or it will taste bitter.

3. Season lobster meat

   Brush lobster meat generously with olive oil. Season with salt and pepper, rubbing spices into the flesh. Let stand at room temperature for 5-8 minutes to absorb flavors. The meat should look glossy and well-coated. Do not over-season as lobster has delicate flavor.

4. Preheat grill preparation

   Preheat grill or grill pan over medium-high heat for 5-7 minutes. Oil the grates with olive oil to prevent sticking. The surface should be hot enough that water sizzles immediately when dropped on it. Do not use high heat as it will overcook the delicate meat.

5. Grill shell side first

   Place lobster halves shell-side down on grill over medium-high heat. Cook for 6-8 minutes until shells turn bright red and meat firms up. The shell should be completely red with no gray areas. Do not flip or move during this time to ensure even cooking.

6. Flip and add butter

   Carefully flip lobster halves meat-side down using tongs. Grill for 3-4 minutes over medium heat until meat is opaque and slightly charred. Brush generously with herb butter during last 2 minutes. The meat should be white throughout with grill marks. Do not overcook or meat becomes tough.

7. Final butter basting

   Flip lobster back to shell-side down and baste meat with remaining herb butter over low heat for 2-3 minutes. The butter should sizzle gently and penetrate the meat. Internal temperature should reach 60°C when done. Do not let butter burn in the shell cavity.

8. Rest and serve

   Remove from grill and let rest for 2-3 minutes to redistribute juices. Squeeze fresh lemon juice over meat and garnish with remaining herbs. Serve immediately while hot with lemon wedges on the side. Do not let cool as butter will congeal and lose appeal.

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