Grilled Lobster on the Braccio, 2 ways (Wood fired or gas ovens)

Grilled Lobster in front of the oven fire

Instuctions

All instructions are on the video, on our Youtube channel.
For cutting the uncooked lobsters, you can ask your fishmonger or (for those brave ones) quickly insert the point of a sharp chef's knife in the cross right below the eyes, then cut through the head and continue cutting thought the tail to split the entire lobster.
Preheat your Forno Venetzia wood fired oven for at least 40 minutes, then spread the hardwood embers. For gas ovens you’re ready to go once the desired temperature has been reached. Next preheat the Braccio del Forno as demonstrated in the video or your cast iron pan or skillet.
Remove the claws (they will take more time to cook) for each lobster
Cook the claws for about 3 minutes on each side, remove and keep aside.
Spread some of the herbed butter or mayo sauce on each lobster half. Start grilling the lobster halves flesh and cut side down for about 3 minutes. Then turn over, spread either the herbed butter or spicy Japanese mayonnaise and continue grilling and broiling for about 3-4 more minutes. Keep an eye, you wouldn't want to burn or dry these beautiful lobsters.

pREP TIME 15 mins

COOK TIME 6 Mins

SERVINGS 2

Ingredients

Two 1.5 lbs uncooked lobsters cut in half, lengthwise

Herbed butter

1/4 cup salted butter, softened
3 tbsp fresh herbs of your choice parsley, sorrel, chives, tarragon are all good options
1 tbsp fresh lemon juice

Spicy japanese mayonnaise sauce

1/4 cup mayonnaise
1-2 tsp soy sauce
1 tsp sriracha sauce

Forno Venetzia Equipment

For the best results use the Forno Venetzia accessory, Braccio del Forno (grilling arm) available for all Torino and Bellagio models only. For other Forno Venetzia models use a cast iron skillet or pan.

For gas models, be sure to use the baking sheet/drip tray on the Braccio del Forno, to catch all the drippings when you grill. This keeps your brick hearth cleaner for baking later.