After a glorious late November of turkey, potatoes and stuffing I longed to be at the beach to walk and devour fresh sea food. My favorite spot is the Lobster Pot on Siesta Key in Sarasota, Florida. I first discovered The lobster Pot as a child on Cape Cod, Mass. In those days we gathered our cranberries from the bogs on old Cape Cod.
Today, I am off to the Bahamas for some island style lobsters. They are smaller and sweeter than the Maine variety. This basil-lime butter will taste sublime.
This butter baster is adapted from a little lobster cook book called – Lobster, by Brooke Dojny. She also wrote Dishing up Maine. She dishes up over 50 ways to fix lobster.
The hill team enjoy our days heading out of Rockland, Maine harbor to catch lobsters with seasoned captains. Then at sunset we gather at old wooden tables on the wharf to devour the delectable “bugs” picnic style. Try it with a cold New England beer like Sam Adams, Kalik Gold if on one the tropical islands, or a dark and stormy rum drink favored by sailors everywhere.
Ingredients – for 2-4
4 tablespoons butter
3 tablespoons slivered fresh basil
1 1/2 teaspoons grated lime zest
1 tablespoon lime juice
1/2 teaspoon sea salt
1/4 teaspoon cayenne pepper to taste
Melt butter in small saucepan.
Stir in basil, lime zest and juice, salt and cayenne.
Brush the lobster meat cut side up on the grill with butter.
Sprinkle with paprika.
I like my lobsters split and grilled. This method saves a step and cradles the lobster meat in its own shell. The smokey charcoal grill flavors the sweet flesh, the the lime-butter adds that perfect touch.
Try this butter on grilled shrimp too.
For sides, I like fresh corn on the cob grilled over the coals in their husks with the lime-butter.