Deviled Portuguese Grilled Lobsters


4 1 1/2-pound live lobsters
12 tablespoons unsalted butter
1/4 cup extra-virgin olive oil
1/3 pound linguica (Portuguese sausage), finely chopped
6 cloves garlic, chopped
1 3/4 cups panko (coarse Japanese breadcrumbs)
1/4 cup chopped fresh parsley, plus more for garnish
3 tablespoons minced chives
Juice of 1 lemon, plus lemon wedges for garnish
Kosher salt and freshly ground pepper


In a large pot, bring about two gallons of water to a boil. Parboil two lobsters at a time in a covered pot for five to seven minutes.
Remove lobsters from the cooking pot, turn them upside down on a cutting board, and slice them in half lengthwise from the tail to the top of the head. Use a sharp knife to split the claws only on the side that will be turned up on the grill (see picture above). 
Preheat a grill to medium.

Melt the butter with the olive oil in a small skillet over medium heat. Add the sausage and cook until the fat begins to render, 1 to 2 minutes. Add the garlic and cook until fragrant, about 1 minute. Pour about half of the butter-oil into a bowl and keep warm; leave the sausage in the skillet. Add the panko to the skillet; cook, tossing, until crisp and golden, about 5 minutes. Stir in the parsley, chives and lemon juice and season with salt and pepper.

Brush the lobster tails and cavities with some of the reserved butter-oil; season with salt and pepper. Firmly pack the breadcrumb mixture into the cavities and onto the tails; drizzle with more of the reserved butter-oil.

Place the lobsters on the grill shell-side down; cover with a disposable aluminum pan and cook until the shells turn red and the stuffing is crisp, 12 to 15 minutes. Sprinkle with parsley; serve with lemon wedges and the remaining butter-oil for dipping.

Recipe shared from: