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Don't fear the claw; don't fear the butter. It's prime grilled lobster feasting time.

Malibu, California, isn’t just beautiful, it’s bountiful. Malibu Farm chef-owner Helene Henderson specializes in transforming California’s fresh, abundant produce into flavorful dishes that have earned her a spot on the SoCal favorite chefs list. Visit the restaurant and take in the breathtaking ocean and mountain views, or re-create Henderson’s recipes at home with her vibrant new cookbook.

OK, I know, it sounds like a lot of butter. Relax; we are going to make a butter bath and a seasoned butter. The only tricky thing about grilling lobsters is that the tail meat cooks much quicker than the claws. Just follow along— it’s super easy.

Reprinted with permission from Malibu Farm Cookbook