Bobby Flay's new restaurant -- Shark, at the Palms Casino Resort in Las Vegas -- features an array of seafood dishes.
"GMA" recently visited to learn how to make the whole grilled lobster with red chile garlic butter.
"You get the sweetness of the lobster and you get smokiness of the grill, and then you get a little bit of a heat and then, of course, garlic and butter -- what's better than that?" Flay said.
"[Lobster] is such a luxury ingredient, it's such a special occasion ingredient," he continued, "and when you're in Vegas, I mean, who's playing it safe? You've got to go for it."
Check out Flay's recipe below.
(MORE: Bobby Flay talks keys to success, who he wants to cook for him and first seafood spot)Red Chile-Garlic Butter
1 tablespoon canola oil
1 large shallot, finely diced
4 cloves garlic, finely chopped
1 stick unsalted butter, at room temperature
1 heaping tablespoon chipotle in adobo puree (can use chipotle hot sauce too)
1 tablespoon fresh lime juice
2 tablespoons finely chopped fresh flat leaf parsley leaves
2 tablespoons finely chopped fresh basil leaves
1 tablespoon finely chopped fresh tarragon leaves
Kosher salt and freshly ground black pepper
1. Heat the oil in a small sauté pan over medium heat. Add the shallots and garlic and cook, stirring constantly, until soft, for about four minutes. Remove from the heat and let cool for five minutes.
2. Put the butter in a large bowl, add the chipotle and lime juice, and mix with a wooden spoon until smooth. Stir in the parsley, basil and tarragon, and season with salt and pepper. Alternately, you can combine the ingredients in the bowl of a stand mixer with the paddle attachment and mix until combined. Scrape the butter into a bowl. The butter can be made two days in advance and stored, tightly covered, in the refrigerator. Remove from the refrigerator 30 minutes before using.
Grilled Lobster
2 live lobsters (2 pounds each)
Kosher salt
Canola oil
Freshly ground black pepper
Red chile garlic butter
1. Prepare an ice bath: Fill a large bowl halfway with ice cubes and add three cups of cold water.
2. Bring a large pot of cold water to a boil over high heat and add two tablespoons of salt. Add the lobsters, cover the pot, and cook until partially cooked for 12 minutes (they will finish cooking on the grill). Drain the lobsters and immediately plunge them into the prepared ice bath. Let sit in the ice bath until cool enough to handle, about five minutes. Drain well again and pat dry with paper towels.
3. Heat a grill to high or place a grill pan over high heat. Using a very sharp chef’s knife, split each lobster in half lengthwise through its head and tail. Scoop out and discard the yellow-green tomalley and break off the 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.
4. Place the lobster halves, flesh side down, as well as the claws, on the hottest part of the grill; cook until slightly charred, for two to three minutes. Flip lobster over and continue grilling until lobster meat is tender, three to five minutes more. Grill the claws for two minutes per side. Remove to platter meat side up, along with the claws, and slather the butter over the top. Garnish with more chopped herbs, if desired.