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Three Ways To Prepare Lobster With Vanilla Butter - Boil ,Grill And Bake

Nothing could be simpler - or more elegant - than lobster. Here are three ways to cook this delicacy with a buttery accompaniment. Makes 4 serving.

LOBSTER WITH VANILLA BUTTER

INGREDIENTS :

• Four 11⁄4- to 2-pound live lobsters, rinsed under cold water
• Canola oil for the grate if grilling
• Vanilla Butter

DIRECTIONS :

To boil :

1. Select a pot large enough to hold all the lobsters and plenty of water. Bring 2 to 3 gallons of water to a boil over high heat. There must be enough water to cover the lobsters once they're in the pot.
2. Slide the lobsters into the pot head first. Cover and simmer until they turn completely red, 8 to 10 minutes for 11⁄4-pound lobsters, 10 to 12 minutes for 11⁄2-pound lobsters, and 14 to 16 minutes for 2-pounders. If you're concerned about undercooking the lobster, you can snap off the tail and see if the meat inside is opaque (that is, no longer translucent). Drain and let stand at room temperature for 5 minutes before serving with the Vanilla Butter on the side.

To grill :

1. Stopper the sink and fi ll it halfway with ice water. Preheat a gas grill to high heat or build a high-heat, well-ashed coal bed in a charcoal grill.
2. While the grill's heating, select a pot large enough to hold all the lobsters and plenty of water. Bring 2 to 3 gallons of water to a boil in the pot over high heat.
3. Slip the lobsters in head first; cook just until they stop moving, about 2 minutes. Remove them with tongs and plunge them into the ice water. Cool for 5 minutes, then drain on paper towels.
4. Place a lobster belly side down on a large cutting board. With the sharp edge facing the lobster's eyes, pierce the shell behind the head with a heavy knife. Pull the knife back and slice through the head. Remove the knife, turn the lobster around, and slice back from the same point to the end of the tail. Repeat with the other 3 lobsters.
5. Generously oil the grill grate with canola oil and set it 4 to 6 inches over the heat. Place the lobster halves cut side down directly over the heat. Cover and cook for 2 minutes. Use tongs to turn them all cut side up; brush the meat generously with about half the Vanilla Butter. Cover and continue grilling until the meat is opaque and somewhat firm, about 5 minutes for 11⁄4-pound lobsters, 6 minutes for 11⁄2-pound lobsters, and 8 minutes for 2 pounders. Serve with additional Vanilla Butter on the side.

To bake :

1. Position the rack in the center of the oven and preheat the oven to 425°F.
2. Complete steps 2–4 for grilling lobsters.
3. Snap off the large claws just where they join the body. Repeat with the other 3 lobsters.
4. Take a large sheet of aluminum foil and gently crumple it into ridges; its ridges will help the uneven lobster halves sit fl at on the baking sheet. Place the foil on the baking sheet; set the claws on it, toward the edges. Bake for 6 minutes. Meanwhile, clean some of the brown material out of the thorax, or body cavity. Brush the exposed meat in the tail with a little of the Vanilla Butter.
5. Place the lobster bodies cut side down on the aluminum sheet, spacing them apart and setting them among the hillocks until they sit fl at. Continue roasting until the meat is opaque and somewhat firm, about 7 minutes for 11⁄4-pound lobsters, 9 minutes for 11⁄2-pound lobsters, and 12 minutes for 2-pounders.Serve with the remaining. Vanilla Butter on the side.

Vanilla Butter ( Makes about 1⁄2 cup )

INGREDIENTS :

• 8 tablespoons unsalted butter
• 1 vanilla bean
• 1 teaspoon salt
• 1⁄4 teaspoon sugar

DIRECTIONS :

1. Melt the butter in a small saucepan set over medium heat. Remove it from the heat and let it stand at room temperature for 5 minutes.
2. Skim the foam off the top of the butter with a small spoon. Slowly pour the butter into a small bowl, leaving the whitish milk solids in the pan. Discard the solids.
3. Split the vanilla bean in half lengthwise; scrape the tiny seeds out of the bean with a sharp paring knife, then scrape them into the butter in the bowl. Stir in the salt and sugar. Set aside on the back of the stove to keep warm while you prepare the lobsters.

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