Grilling lobster on a beach with a Piton in hand is quintessential St. Lucia. Spiny lobsters are local, abundant, and just plain delicious. Sweet potatoes are prominent in the island diet; here, the puree acts as a kind of sauce for the meat. Spiny lobsters can be hard to track down, so feel free to substitute Maine lobster instead. Regardless of what kind you prepare, be careful not to overcook the meat or it will be tough, dry, and disappointing.
Yield: 4 servings
Grilling lobster on a beach with a Piton in hand is quintessential St. Lucia. Spiny lobsters are local, abundant, and just plain delicious. Sweet potatoes are prominent in the island diet; here, the puree acts as a kind of sauce for the meat. Spiny lobsters can be hard to track down, so feel free to substitute Maine lobster instead. Regardless of what kind you prepare, be careful not to overcook the meat or it will be tough, dry, and disappointing.
Yield: 4 servings
In a small bowl, add butter, chervil, and lemon zest. Season with pepper. Using a rubber spatula, mix ingredients until evenly distributed. Place butter on a sheet of parchment paper and roll into a thin, even tube. Twist edges of parchment tightly on both sides and refrigerate.
Preheat grill to 375˚F and brush with oil.
To kill the lobsters, point the edge of a chef’s knife to the center of its head behind the eyes. In a quick motion, slice down and bring your knife completely through the head. Slice the lobster in half lengthwise and remove the tomalley, which is the green portion of the cavity containing the liver. Season with salt and pepper and place them shell side down on the grill. Grill until just cooked through, about 8 minutes depending on the size of the lobster. Cut thin slices of chervil butter and place on top of lobster meat.
Preheat oven to 400˚F. Pierce sweet potatoes with a knife several times and place in oven. Bake until soft and cooked through, about 45 minutes depending on its size.
Scoop meat out of skin and place in food processor or blender. Add butter and allow it to melt. Add milk, season with salt, and puree until smooth.
