New England Grilled Lobster Flamed with Brandy

Lobster in and of itself is a treat, but when you flambé it, you add a level of theatricality that will wow everyone your guests! The brandy also infuses the sweet meat with a faint flavor of the liquor.

Serves 4

Ingredients

1 pound unsalted butter

4 lobsters — 11⁄2–2 pounds each

1 cup brandy or cognac

2 fresh lemons, quartered

  1. Set the grill to medium.

  2. Make clarified butter by putting the pound of butter in a large ovenproof bowl or quart measuring pitcher. Place in a warm (200°F) oven until the butter melts and the solids fall to the bottom. Strain the butter through a piece of cheesecloth, and it’s ready to use with your lobster.

  3. Kill the lobsters and then remove the claws and legs. Crack the claws with a cracker or mallet and put them on the grill, turning after 5 minutes.

  4. Use a serrated knife to split the lobster lengthwise. Cut through the lobster, being careful not to leave the intestinal tract. Brush the meat with the clarified butter.

  5. Grill the lobsters, cut-side down, for 8–10 minutes. When the lobsters are almost done, pour brandy over the open areas of meat in the bodies and tails.

  6. Standing well away from the grill, light with a long-handled match. As soon as the brandy stops flaming, serve with clarified butter and lemon quarters.

Plain or Fancy?

Purists eat it plain, boiled, broiled, or grilled with nothing more than lemon and butter. Lobster is sweet and delicate. It’s tender when it’s not overcooked. So, start with the purist approach; then, if you like, try something fancier.