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.
- 4 live lobsters, chilled and then split in half lengthwise
- 4 sticks of butter
- Additional 2 sticks of butter, softened
- 1 bunch cilantro
- jalapeños, to taste
- Juice and zest from 1 lime
For the lobster and lime butter
Bring a pot of salted water to boil. When boiling, dip the claws into the boiling water, keeping the rest of the body out of the water, until they turn pink. Remove.
Chop the 4 sticks of butter into little pieces. Then bring 4 tablespoons of water to a boil in a skillet, and whisk in one little piece of butter at a time. It should emulsify to a thick, frothy butter bath. Keep adding all the butter. Once it’s all melted, keep the skillet on very low heat, and place the lobsters, flesh down, into the butter for a few minutes until barely cooked through. Remove from the butter bath, and place on a sheet pan. Season the flesh lightly with salt.
To make the lime butter, combine the 2 sticks of softened butter with cilantro, jalapeño pepper, and lime juice and zest in a food processor, or blend by hand using a fork until all ingredients are combined. Set aside.
Preheat the grill, and once it is hot, place each lobster, flesh down, on it for 1 minute until charred, and then flip to cook the shell side. Place a generous scoop of lime butter into the shell, and cook until melted. Serve at once.