Name: Grilled Lobsters with Tarragon
Yield: 4 servings
Cuisine: United States
Ingredients: Anchovy Butter; Salt and freshly ground black pepper; Melted butter; Lemon wedges; 2 tablespoons finely chopped fresh tarragon or 2 teaspoons dried tarragon; ¼ teaspoon chopped fresh thyme; 1 tablespoon finely chopped parsley; 4 small lobsters (1¼ pounds each); 1 cup soft fresh bread crumbs; ½ cup butter, at room temperature

Preparation info

4
servings

Difficulty
Medium

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

4 small lobsters (1¼ pounds each)
1 cup soft fresh bread crumbs

Method

Place the lobsters on their back shells on a wooden board. Quickly sever spinal cord by plunging a sharp knife through to back shell where body and tail of lobster are joined. Chop through the back shell fore and aft to cut into halves. When all lobsters are split into halves, remove and discard small sac below head. Remove and discard intestinal vein running down center

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Grilled Lobsters with Tarragon

Ingredients

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