Bring a large stockpot of salted water to a rapid boil. Prepare an ice bath.
First up, prepare the curry butter. In a medium bowl, combine the butter, garlic, ginger, lime juice and zest, spices, cilantro, and chives, and a pinch of sea salt, and mix well. It’ll take a few minutes, depending on how softened the butter is. The compound butter should be completely combined, silky smooth, and easily workable. (compound butter freezes perfectly, and I always have several flavours in the freezer readily available for my next recipe. Feel free to double the butter recipe and store for your next lobster grilling day).
Lobster time. Working in batches - one or two lobsters at a time - place a lobster on a cutting board and angle the tip of a chef’s knife right below where the claws meet and swifty cut down through the head (it’s scary, but you can do it!). Transfer directly to the stockpot and cook, lid on, for two minutes. After two minutes, transfer to the ice bath to cool. The lobsters will be ruby red at this point, but the flesh will still be translucent. Carry on par cooking the remaining lobsters.
With a sharp knife and a steady hand, cut through the body and tail of each lobster, creating two halves. Remove the tomalley (green bits) from each lobster by placing under cold running water briefly until cleaned.
When ready to cook, heat a grill over medium high heat. When hot, place the lobsters on the grill, flesh side down, and cook for four minutes. At the same time, place the asparagus directly on the grill grates to cook alongside the lobster. After four minutes, turn the lobsters and spoon about two more teaspoons of compound butter onto each crustacean. Cook for eight to ten minutes until cooked through and coated in melted butter.
Serve immediately with lime wedges, fresh cilantro, and an extra dose of sunshine.
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