GRILLED LOBSTER AND CORN ON THE COB WITH SUN-DRIED CHILE BUTTER

Ingredients

• 2 stick(s) unsalted butter
• 0.25 cup(s) pepper flakes
• 6 lobsters
• 0.25 cup(s) extra-virgin olive oil
• 2 lemons halved
• pepper freshly ground
• 0.25 cup(s) extra-virgin olive oil
• 1 tablespoon(s) water
• 6 ear(s) corn shucked

Preparation

1. 1. Chile butter: Melt butter
2. in a small saucepan over medium
3. heat, and cook, stirring constantly,
4. until pale golden brown.
5. Stir in Aleppo pepper, and remove
6. from heat.
7. 2. Lobster: Bring water to a
8. boil in a large lobster pot. Add
9. lobsters, 2 at a time, and cook
10. until bright red, 4 to 5 minutes.
11. Remove from water with
12. tongs, and return water to a boil
13. ·between each batch. When
14. cool enough to handle, twist off
15. tails and halve them lengthwise.
16. Remove claws, and crack open,
17. then discard heads. Transfer
18. tails and claws (do not remove
19. meat from shells) to a large
20. bowl, and add oil, lemons, and
21. pepper; t oss to combine.
22. FROM MY ~OME TO YOURS grilling
23. 3. Preheat grill: If using a charcoal
24. grill, make a fire in the grill.
25. When coals are completely
26. covered in gray ash, place your
27. hand 5 inches above grill grates;
28. when you can hold it there just
29. 2 to 3 seconds, you are ready to
30. grill. If you are using a gas grill,
31. preheat grill on high 15 minutes
32. with lid closed. Before beginning
33. to cook, reduce heat by
34. turning knobs to medium·high.
35. 4. Corn: Whisk together oil and
36. water. Place corn in a large bowl;
37. brush with oil mixture. Grill corn,
38. turning, until pale g9lden brown,
39. 3 to 5 minutes.
40. 5. When corn is almost finished
41. cooking, place lobster tails
42. on grill, cut side down, and cook
43. until meat is lightly charred,
44. about 1 minute. Turn tail, and
45. brush meat with some chile
46. butter. Place lobster claws on
47. grill, and cook, turning every
48. minute, until charred. Meanwhile,
49. cook lemons on grill, cut sides
50. down, 1 to 2 minutes. Cook until
51. tail meat is opaque through.out
52. and begins to pull away from
53. shell, 4 to 5 minutes.
54. 6. Serving: Transfer corn, lobster,
55. and grilled lemons to a ·
56. large bowl. Drizzle with remain·
57. ing chile butter, and sprinkle
58. with chives; toss to combine.
59. Arrange corn and lobster on a
60. platter; serve with tomatoes
61. and lime wedges, and garnish
62. with cilantro leaves.