1. Chile butter: Melt butter
in a small saucepan over medium
heat, and cook, stirring constantly,
until pale golden brown.
Stir in Aleppo pepper, and remove
2. Lobster: Bring water to a
boil in a large lobster pot. Add
lobsters, 2 at a time, and cook
until bright red, 4 to 5 minutes.
Remove from water with
tongs, and return water to a boil
·between each batch. When
cool enough to handle, twist off
tails and halve them lengthwise.
Remove claws, and crack open,
then discard heads. Transfer
tails and claws (do not remove
meat from shells) to a large
bowl, and add oil, lemons, and
pepper; t oss to combine.
FROM MY ~OME TO YOURS grilling
3. Preheat grill: If using a charcoal
grill, make a fire in the grill.
When coals are completely
covered in gray ash, place your
hand 5 inches above grill grates;
when you can hold it there just
2 to 3 seconds, you are ready to
grill. If you are using a gas grill,
preheat grill on high 15 minutes
with lid closed. Before beginning
to cook, reduce heat by
turning knobs to medium·high.
4. Corn: Whisk together oil and
water. Place corn in a large bowl;
brush with oil mixture. Grill corn,
turning, until pale g9lden brown,
3 to 5 minutes.
5. When corn is almost finished
cooking, place lobster tails
on grill, cut side down, and cook
until meat is lightly charred,
about 1 minute. Turn tail, and
brush meat with some chile
butter. Place lobster claws on
grill, and cook, turning every
minute, until charred. Meanwhile,
cook lemons on grill, cut sides
down, 1 to 2 minutes. Cook until
tail meat is opaque through.out
and begins to pull away from
shell, 4 to 5 minutes.
6. Serving: Transfer corn, lobster,
and grilled lemons to a ·
large bowl. Drizzle with remain·
ing chile butter, and sprinkle
with chives; toss to combine.
Arrange corn and lobster on a
platter; serve with tomatoes
and lime wedges, and garnish
with cilantro leaves.
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