Executive Chef Stephen Richards
Stephen Richards is currently the Executive Chef at Mine Oyster in Boothbay Harbor, Maine. His innovative approach to familiar flavors helped Chef Stephen win the People’s Choice award for best lobster bite at the 3rd Annual Claw Down. In 2014, Chef Richards beat out 10 of Maine’s finest chefs for the prestigious title—a dream come true for this self-taught chef, who will serve as the official ambassador for Maine Lobster for the next year.
Grilling lobster caramelizes the natural sugars released during cooking. This method brings out the lobster’s flavor instead of washing it away like steaming or boiling does. The additional flavors in this recipe, vanilla and Grand Marnier, are a perfect complement to grilled lobster. The end result is a smoky, sweet lobster dish that melts in your mouth, a sumptious treat for you and a date.
- 1 Maine lobster
- 1 stick salted whole butter
- Pith of 1 vanilla bean
- ½ oz Grand Marnier
- 1 tsp orange zest
- Salt and pepper to taste
Prepare the Butter
Combine all ingredients, minus the lobster, in a food processor and blend until everything is combined.
For the Lobster
Place the lobster in a pot of boiling water and cook for 4 minutes. Remove from water and cut in half length wise. Season meat side of lobster with salt and pepper and place meat side down on hot grill. Cook for 5-8 minutes or until the shell starts to char. Flip the lobster over so that it is shell side down, baste with Grand Marnier, vanilla bean butter and cook for another 5 minutes.
4. Remove from grill and serve immediately with a side of the butter.