- 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
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!