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Grilled Lobster with Rosemary

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It’s the end of summer in D.C., which means the next few weekends might be the last with warm-ish weather and sunshine. So take advantage of it and host a barbecue in a park or on your rooftop or somewhere fabulous.

I did just that with a group of friends over the weekend, and we decided the perfect Saturday afternoon activity would be lobster killin’ and grillin’.

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I know, I know, it’s horrible. Those poor little crustaceans didn’t know what got ‘em. They arrived live—though a bit lethargic—wrapped in newspaper in a box, straight from Casco Bay in Portland, Maine, via GetMaineLobster.com (see below for a discount code from us).

“The Eagle has landed,” my friend Joanna texted me that morning, which prompted my boyfriend and me to jump in the car and zip up to her house to start cracking them open.

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It was a fun afternoon. First, we all had to watch a YouTube video on how to properly, um, help them pass away, you know, humanely. Then, we got to work!

Once we split them all in half, we lobbed them on the grill and then cooked up delicious rosemary-infused butter for basting and dipping. We continued the rosemary theme through the side dish, as Brooke whipped up a plate of amazing rosemary potatoes.

Happy end of summer!

Grilled Lobster


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Ingredients:
– 2 or 4 2-pound lobsters (depending on how many you’re feeding!)
– Olive oil

Instructions:

  1. Preheat the grill
  2. Kill them (link to you tube video)
  3. Cut them in half
  4. Put them on the grill, shell down
  5. Baste them with rosemary butter (see recipe below), brush it on with a brush
  6. Grill for three to four minutes, then flip them over, grill for three to four minutes longer

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Rosemary Infused Butter

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Ingredients:
– Rosemary sprigs
– Butter

Instructions:

  1. Melt butter with rosemary on stove stop on low heat for three minutes, stirring

Rosemary Potatoes

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Ingredients:
– Bag of small red potatoes
– Rosemary
– Olive oil

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Instructions:

  1. Boil the small potatoes for five minutes
  2. Put them on a baking tray and “smash” them slightly (with the skins on!) with a masher
    Brush olive oil on top
  3. Sprinkle with rosemary
  4. Put them in the oven at 350 for 10 minutes

PS. Use code “BBLobster” and get 25% off your order at GetMaineLobster.com.

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