A recipe from Chef Cosmo Goss | Serves 4
A platter of grilled lobster gives everyone a reason to stay at the table a little longer. For this recipe from Chef Cosmo Goss, the butter gets as much attention as the lobster: garlic softens slowly in the pot before Urfa pepper, fish sauce, sugar, and lemon go in.
The lobster takes a turn on the grill, gets coated in the seasoned butter, and returns to the heat. Scallions and lemon finish the platter. It’s another way to bring Cosmo’s love of New England seafood into your own kitchen after watching Huk & Cook.
Ingredients
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4 lobsters
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1 lemon, cut into wedges
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1 cup scallions, cut into thin rings
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3 cups Urfa butter, from the recipe below
For the Urfa butter
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1 pound butter
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1 cup slivered garlic
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½ cup Urfa pepper
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⅓ cup fish sauce
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2 tablespoons sugar
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1 lemon, juice and zest
Make the Urfa butter
1. Heat the butter and garlic slowly in a pot until the butter has melted and the garlic is tender.
2. Add the Urfa pepper, fish sauce, sugar, lemon juice, and zest. Stir to combine. Keep warm. Set aside a separate portion for serving before any butter touches the lobster.
Grill and serve
1. Have the lobsters prepared and split lengthwise, and remove any rubber bands from the claws. Heat the grill to medium-high.
2. Place the lobster halves on the grill cut side up. Cook for 3–4 minutes, until they begin to bubble.
3. Coat the halves with the cooking portion of Urfa butter and return to the grill for 1–2 minutes.
4. Flip and cook for about 1 minute. Coat again with the cooking butter, then flip once more. Continue cooking as needed until the meat reaches 145°F and is firm and opaque. Times will vary with lobster size and preparation.
5. Transfer to a serving platter. Spoon the reserved serving butter over the lobster, top with scallions, and serve with lemon wedges.
