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Community Recipe
from [JanetDMiller]
GRILLED LOBSTER AND CORN ON THE COB WITH SUN-DRIED CHILE BUTTER

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

Grilled lobster and com on the cob are brushed with spicy butter in this delicious recipe from chef Brad Farmerie.

  • Yield: 6 servings
  • Prep time: 40 Minutes

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. 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

from heat.

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

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