Ingredients:
(Serves 2)
2 ea whole live lobsters, split in half (Place the lobsters in the freezer for 15–20 minutes before splitting them in half.)
¼ cup salted butter, melted
¾ cup flat-leaf parsley
1½ tsp. white wine vinegar
1 tsp. capers, drained
2 garlic cloves
⅓ cup extra virgin olive oil
1 small shallot, roughly chopped
2 anchovy fillets
¼ tsp. red pepper flakes
Salt and black pepper, to taste
Directions:
- Preheat the grill to medium-high heat.
- Add the parsley, capers, garlic, shallot, olive oil, anchovy fillets, white wine vinegar, red pepper flakes, salt, and black pepper to a food processor. Process until finely chopped but not completely smooth. Transfer the salsa verde to a bowl, cover, and refrigerate until ready to serve.
- Melt the butter in the microwave for 10–15 seconds. Brush the flesh side of each lobster half with the melted butter, then season lightly with salt and black pepper.
- Place the lobsters flesh side down on the grill and cook for 4–5 minutes. Flip and continue grilling for 2–3 minutes, or until the meat is opaque and reaches an internal temperature of 140–145°F.
- Transfer the lobsters to a serving platter with the meat side up. Spoon the salsa verde over each lobster half and serve immediately.
Enjoy!