波纹龙虾（Panulirus homarus，俗称青龙，青壳仔，沙龙）

▲全身呈青绿色，很易分辨，市场常见的多为本地龙，其余也有来自斯里兰卡、南亚海域及其它地方。

主要产地： 香港大鹏湾、西贡、东平洲一带、斯里兰卡、南亚海域。

食用季节： 全年供应，农历六七月当造。

海鲜特点： 青龙每只约 1 斤多，比澳洲龙细，但贵一倍多，只因外壳薄肉爽而甜，味道香，胜过其它龙虾。

烹饪：青龙卖相美观，时尚高级餐厅必备食材，深得总厨青睐。因为虾母特别多膏，出品时最适合做蒜茸蒸,也可出品芝士局和刺身，肉质鲜嫩无比。

How To Make: Grilled Lobster with Garlic-Parsley Butter

Ingredients

• 8 tbsp. unsalted butter, softened
• 2 tbsp. finely chopped parsley
• 1 ¹⁄₂ tsp. crushed red chile flakes
• 4 cloves garlic, finely chopped
• Zest of 1 lemon
• Kosher salt and freshly ground black pepper, to taste
• 1 live lobster (about 1 to 1 1/2 lb.)
• ¹⁄₄ cup olive oil

Steps

1. Combine butter, parsley, chile flakes, garlic, lemon zest, salt, and pepper in a bowl; set aside. Using a cleaver, split lobster in half lengthwise through its head and tail. Scoop out and discard the yellow-green tomalley and break off claws. Transfer lobster halves, shell side down, to a baking sheet; crack claws and place them on the baking sheet. Drizzle halves and claws with oil, and season with salt and pepper.
2. Heat a charcoal grill or set a gas grill to high; bank coals or turn off burner on one side (see “Grilling 101”). Place lobster halves, flesh side down, and claws on hottest part of grill; cook until slightly charred, 2-3 minutes. Flip lobster over and using a spoon, spread lobster with the garlic-parsley butter; continue grilling until lobster meat is tender, 3-5 minutes more.

Also Try: Grilled Lobster with Bloody Mary Linguine

Sources:

Grilled Lobster with Garlic-Parsley Butter