To celebrate the arrival of spring (almost, sort of, finally!), let’s start thinking about Trail cooking! Here’s a lobster recipe from MITA member and volunteer Mitch Darrow. He says that when he’s making this on a trip, he preps the marinade beforehand and freezes it in a ziplock bag. Then he picks up the lobster right before hitting the water – often you can arrange dockside pickup with a local lobsterman. Obviously this recipe is perfect for a luxurious camping expedition – “glamping,” if you will. 🙂 Enjoy!
Mitch’s Mediterranean Grilled Lobster
Marinade ingredients (to make ½ liter):
half of 1 bulb of garlic, peeled
fresh thyme (small package, approximately 0.75 oz, use half of package)
fresh rosemary (small package, approximately 0.75 oz, use half of package)
fresh basil (large package, approximately 2.0 oz)
juice from 2 or 3 limes
1 1/2 to 2 tablespoons honey
2 chili peppers, halved and deseeded
Add all the ingredients except for the oil in a blender and blend until it’s at the point where you can still identify the ingredients a bit. Add the oil and mix it again until you have a nice texture.
Place the lobster on a cutting board. Using a good knife, drive the knife point straight through the cross in the shell on the lobster’s back, continuing down the length to split the lobster into two halves. Clean and devein each half. Place them on a tray shell side down. Spoon the marinade inside the shells. Reserve a portion of the marinade and heat as a dipping sauce (approximately ¼ of the sauce).
On a hot grill, place half of the lobster shell side down. Move the lobsters after 5 minutes to ensure even heating. Serve when cooked, and place the remaining lobsters on the grill. This will ensure none of the halves get cold on the serving dish.