New England Grilled Lobster Flamed with Brandy
This is a very good way to have some fun with your guests. By flaming the lobster with brandy, you get a distinctive and delightful flavor.
Serves: 8Hands-on: 30 minutesTotal: 30 minutesDifficulty: Medium
- 1 lb. unsalted butter
- 4 lobsters (1½ lbs. each)
- 1 cup brandy
- 2 medium lemons, quartered
- Set the grill to medium.
- Make clarified butter by putting the pound of butter in a large ovenproof bowl or quart measuring pitcher. Place in a warm (200°F) oven until the butter melts and the solids fall to the bottom. Strain the butter through a piece of cheesecloth, and it’s ready to use with your lobster.
- Kill the lobsters and then remove the claws and legs. Crack the claws with a cracker or mallet and put them on the grill, turning after 5 minutes.
- Use a serrated knife to split the lobster lengthwise. Cut through the lobster, being careful not to leave the intestinal tract. Brush the meat with the clarified butter.
- Grill the lobsters, cut-side down, for 8–10 minutes. When the lobsters are almost done, pour brandy over the open areas of meat in the bodies and tails.
- Standing well away from the grill, light with a long-handled match. As soon as the brandy stops flaming, serve with clarified butter and lemon quarters.