Lunch

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

4 - 4 serving

Total Time

Cook Time

Ingredients

  • 1 c. extra virgin olive oil
  • 1 live lobster
  • 2 limes 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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