Steps

• 1

  Bring a large stockpot of salted water to a rapid boil. Prepare an ice bath.

• 2

  First, prepare the curry butter. In a medium bowl, combine the butter, garlic, ginger, spices, cilantro, chives, lime juice, and zest with 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. (Tip: Compound butter freezes perfectly, and it's great to always have several flavors in the freezer readily available for the next recipe. Feel free to double the butter recipe and store for your next lobster grilling day.)

• 3

  Lobster time. Working in batches, one or two lobsters at a time, place lobster on a cutting board and angle the tip of a chef’s knife right below where the claws meet and swiftly cut down through the head (it’s scary, but you can do it!). Transfer directly to the stockpot and cook, lid on, for 2 minutes. After 2 minutes, transfer to the ice bath to cool. The lobsters will be ruby red at this point, but the flesh will still be translucent. Continue par cooking the remaining lobsters.

• 4

  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.

• 5

  In a large bowl, combine asparagus, olive oil, garlic, and lime zest, and toss to mix well. Set aside.

• 6

  When ready to cook, set Traeger temperature to 425℉ and preheat, lid closed for 15 minutes.

  425 ˚F / 218 ˚C

• 7

  When hot, place the lobsters on the grill, flesh side down, and cook for 4 minutes. At the same time, place the asparagus directly on the grill grates to cook alongside the lobster. After 4 minutes, turn the lobsters and spoon about 2 more teaspoons of compound butter onto each crustacean. Cook for 8 to 10 minutes until cooked through and coated in melted butter.

  425 ˚F / 218 ˚C

  00:14

• 8

  Serve immediately with lime wedges, fresh cilantro, and an extra dose of sunshine.