Lobster with grilled garlic herb butter and soft scrambled eggs
Binging with Babish · ♥ 43.3K likes · 1.2M views · 5 min video
Read about lobster in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole fresh lobster
Kill the lobster by placing a very sharp knife directly behind the eyes and cutting down swiftly, bisecting the brain.
Killing and splitting the lobster
- high smoke point extra light olive oil
- salt
- pepper
Rub the halves inside and out with extra light olive oil, salt and pepper.
- 2 cloves garlic
Mash two cloves of garlic to a smooth paste in a mortar and pestle, add one stick of butter and mash until soft.
- 1 stick butter
- fresh herbs: parsley, dill, marjoram and tarragon
- expensive salt
- freshly ground black pepper
Mix in a big handful of chopped parsley, dill, marjoram and tarragon, a big pinch of salt and a few twists of black pepper.
Grill the lobster meat side down over hot coals for about two to three minutes, until it picks up some golden reddish colour.
Flip, fill the cavities evenly with the garlic herb butter; move to a cooler part of the grill if the butter causes flare-ups, and cook until the meat registers about 135F.
Whisk four large eggs with a pinch of salt, pour into gently foaming butter in a non-stick pan over medium-low heat and whisk constantly to a small, creamy curd.