Lobster with Crème Fraîche
This decadent lobster recipe is courtesy of Chef Sarah Glover in partnership with THOR Industries and the THOR Motor Coach Four Winds 28Z RV.
Yields
Total Time
Cook Time
Ingredients
- 1 c. extra virgin olive oil
- 1 live lobster
- zest finely grated, limes halved
- 1 tbsp. capers
- 1/2 c. crème fraîche
- Chopped flat-leaf parsley
Instructions
Light your fire and let it burn down for 1 hour until you have nice coals. (Or use hardwood charcoal.)
Meanwhile, put your lobster to sleep in a bucket of ice with a lid on it. This will take an hour or so.
Mix together the lime zest, capers, and crème fraîche in a small bowl.
Place the lobster on a board, belly-side up. Take a large sharp knife and cut it in half by running the knife from the head to the tail.
Place the lobster on a grill plate, flesh-side down, and cook for 4 minutes over the coals. Then flip it over, and brush with the lime crème fraîche and chili oil — not too much if you don’t like things hot — and cook for another 5 minutes or until the flesh comes away from the tail.
Scatter the parsley over the lobster and serve with the lime halves for squeezing over. Yum!
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