Total Calories: 634
TO MAKE THE CUMIN BUTTER: In a small sauté pan over medium heat, sprinkle the cumin and warm just until fragrant, about 1 minute. Add the butter, jalapeño, and salt. Cook over low heat until the butter has melted. Keep warm until ready to serve.
TO MAKE THE LEMON-AND-GARLIC BUTTER: In a small sauté pan over medium heat, melt the butter. Add the garlic and heat until sizzling. Stir in the lemon zest and thyme. Remove from the heat. Keep warm until ready to serve.
Heat a large pot of heavily salted water to a boil. Plunge one of the lobsters headfirst into the boiling water. Cover and cook over high heat for 3 minutes (the lobster will not be fully cooked). Lift from the water to a large platter. Repeat with the remaining lobsters.
When cool enough to handle, place one of the lobsters on a work surface, shell side down. Remove rubber bands or pegs from the claws. Split the lobster in half from head to tail using a large heavy knife, cleaver, or poultry shears. Remove and discard the head sac from both halves. Remove and discard the intestine from one of the halves. If desired, scoop out and remove any tomalley with a spoon. Rinse the lobster under cold running water. Twist and pull off the claws and crack their shells with the back of a heavy knife or a nutcracker. Prepare the other lobsters the same way.
Grill the claws and tails, shell side down, over Direct High heat until opaque throughout, 6 to 8 minutes, without turning. Brush the lobster meat occasionally with a little of one of the prepared butters. Remove from the grill and serve warm with small dishes of the butters on the side.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
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