Recipe: Lobster Roasted in the Fireplace

By Regina Charboneau

You can do these on the grill or in the oven if you don't have a fireplace. Even if you don't have a fireplace you should serve this meal on the floor, picnic style.

Makes 2 servings

    • 2 eight-ounce lobster tails (For sustainability, best choice is spiny lobster from Florida and the Caribbean or California and Baja. Good as lobster from Maine.)
    • 4 tablespoons butter
    • 1 teaspoon minced garlic
    • 1 tablespoon minced basil
    • 2 teaspoons fresh lemon juice
    • 2 teaspoons Worcestershire sauce
    • 1/8 teaspoon salt
    • 1/4 teaspoon black pepper

Split each lobster down the back of the shell with a knife. I place the lobster on a cutting board, then place the knife in the center of the back and take a hammer to hit the knife down. I find this safe and easy. Melt the butter and add garlic, basil, lemon juice and Worcestershire. Season the lobsters well with salt and pepper then place the meat side down into the butter mixture for at least one hour before roasting. Using campfire sticks, (that are used for roasting hot dogs) put lobster on securely, just as you would a hot dog.

Roast over open fire for 18 to 20 minutes. The meat will become white and firm and not opaque. Serve with lemon-caper mayonnaise.

To read about Regina's other romantic midnight snack ideas, click here.

This article available online at:

http://www.theatlantic.com/health/archive/2010/12/recipe-lobster-roasted-in-the-fireplace/68573/