Fresh lobster does not need a lot of ingredients to enhance its flavour. The meat is firm and sweet and is usually served with melted butter. Whole lobsters must be purchased live. It is difficult to find a more elegant dish than grilled lobster for a special-occasion luncheon or dinner.
1 cup unsalted butter
4 (11⁄2-pound) live lobsters
Kosher salt and freshly ground black pepper
1 cup heavy cream
1 lemon, cut into 8 wedges
Porcelain Coated Grid
Set the EGG® for direct cooking with the Porcelain Coated Grid. Preheat the EGG to 500ºF (260ºC).
To clarify the butter, melt it in a small saucepan on the stovetop over low heat. Skim the foam from the top with a spoon. Pour the melted butter into a glass measuring cup and refrigerate until it becomes solid. Poke a hole through the butter to the bottom of the cup with a knife; this will release the milk solids underneath. Pour the milk solids out and discard; the remaining butter is clarified. Melt the clarified butter.
Wearing heavy gloves, place one of the lobsters on a cutting board and hold the lobster firmly with the head toward you. Insert the tip of a sharp knife into the center of the head and quickly bring the knife down to the board. Split the front of the lobster in half, then split the tail of the lobster in half, lengthwise, leaving some of the shell unsplit in the center of the body. Repeat for the other lobsters.
Brush the inside of the lobsters with the clarified butter and season with salt and pepper. Place the lobster on the Grid, meat side up, and pour 1⁄4 cup of the cream into the cavities and over the meat. Close the lid of the EGG and cook for 8 to 10 minutes, brushing the lobster with the remaining cream every 2 minutes.
Transfer the lobsters to a platter and serve with the remaining clarified butter and lemon wedges.
Despite its name, pork butt is cut from the upper shoulder of the front leg of the pig. Barbecue pork butt, slow-roasted on the Big Green Egg, makes an incredible sandwich.
1 (4-pound) Boston pork butt
¼ cup apple juice
Basic Barbecue Rub
1 cup barbecue sauce
8 kaiser rolls
9 by 13-inch glass or ceramic baking dish
Set the EGG for indirect heat with the convEGGtor™, legs down. Preheat the EGG to 275ºF (135ºC). Season the pork all over with your favorite rub and place in the baking dish. Place the dish on the Plate Setter and close the lid of the EGG. Cook until the internal temperature is 160° (71ºC). This should take approximately 6 to 8 hours.
Lay out a big double piece of heavy duty aluminum foil and put the pork butt in the middle. As you begin to close up the package pour the apple juice over the top of the butt and then seal the package, taking care not to puncture it put it back in the cooker. Return the package to the cooker and cook until the meat reaches an internal temperature of 195° (91ºC). This should take another 2 to 3 hours. Remove the package from the cooker to a baking sheet. Open the top of the foil to let the steam out and let it rest for ½ hour.
Transfer the pork butt to a cutting board. Using meat claws, shred the pork butt until it’s shredded enough for a sandwich. Add 1 cup of the sauce and mix well. Serve on bun topped with slaw. Serve immediately.
Head to biggreenegg.com to find out more about how to get hold of the Big Green Egg.