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Grilled Lobster with Toasted Almond Butter

Grilled Lobster with Toasted Almond Butter

1/4 cup whole blanched almonds 1clove garlic, minced or pressed 1/4 cup butter, cut in cubes 1 Tbsp. chopped parsley Salt and freshly ground black pepper Live Maine lobsters (about 1 1/2 lb. each)

Preheat the oven to 350°F. Toast the almonds on a baking sheet until lightly browned throughout, 12-13 minutes. Let cool. Finely chop the cooled almonds in a food processor. Add the garlic and pulse a few times more. Add the butter to the almonds and pulse until well combined. Blend in the parsley with salt and pepper to taste. Scrape the almond butter into a bowl and set aside. Preheat an outdoor grill to medium-high heat. Bring a large pot of water to a rolling boil. Add the lobsters and boil for 5 minutes, cooking them in batches if necessary. Drain well and let sit until cool enough to handle. Split the lobsters lengthwise with a large, sharp knife. Remove the viscera from the lobster bodies and gently crack the claws (leaving them intact). Brush the exposed meat of each split tail with about 1 teaspoon of the almond butter. Place the split lobsters, buttered-side down, on the preheated grill and cook for 2 minutes. Turn the lobsters and grill for 2 minutes longer. Take the lobsters from the grill and spread the meat with another teaspoon of almond butter, spreading some into the cracked claws as well. Serve right away, passing remaining butter separately.