Deviled Portuguese Grilled Lobsters

• 4 1 1/2 -pound live lobsters
• 12 tablespoons unsalted butter
• 1/4 cup extra-virgin olive oil
• 1/3 pound linguica (Portuguese sausage), finely chopped
• 6 cloves garlic, chopped
• 1 3/4 cups panko (coarse Japanese breadcrumbs)
• 1/4 cup chopped fresh parsley, plus more for garnish
• 3 tablespoons minced chives
• Juice of 1 lemon, plus lemon wedges for garnish
• Kosher salt and freshly ground pepper

1. See how to prepare live lobster
2. Prepare the lobsters.
3. Preheat a grill to medium.
4. Melt the butter with the olive oil in a small skillet over medium heat.
5. Add the sausage and cook until the fat begins to render, 1 to 2 minutes.
6. Add the garlic and cook until fragrant, about 1 minute.
7. Pour about half of the butter-oil into a bowl and keep warm; leave the sausage in the skillet.
8. Add the panko to the skillet; cook, tossing, until crisp and golden, about 5 minutes.
9. Stir in the parsley, chives and lemon juice and season with salt and pepper.
10. Brush the lobster tails and cavities with some of the reserved butter-oil; season with salt and pepper.
11. Firmly pack the breadcrumb mixture into the cavities and onto the tails; drizzle with more of the reserved butter-oil.
12. Place the lobsters on the grill shell-side down; cover with a disposable aluminum pan and cook until the shells turn red and the stuffing is crisp, 12 to 15 minutes.
13. Sprinkle with parsley; serve with lemon wedges and the remaining butter-oil for dipping.
14. Photograph by Yunhee Kim

live lobsters, unsalted butter, extravirgin olive oil, sausage, garlic, coarse japanese breadcrumbs, fresh parsley, chives, lemon, kosher salt

Taken from www.foodnetwork.com/recipes/food-network-kitchens/deviled-portuguese-grilled-lobsters-recipe.html (may not work)