Grilled Lobster
Serves 4
4 Whole Live Maine Lobsters Each Weighing 1½ Pounds
½ Cup XVOO
1 Tablespoon Coarse Sea Sal
2 Teaspoons Freshly Ground Black Pepper
2 Lemons Cut in Half Crosswise
2 Pounds Tiny Red and Yukon Gold Potatoes
4 Ears of Corn on the Cobb, Husk and Silk Remove and Each Cut in Half Crosswise
2 Sticks Unsalted Butter, Slowly Melted
1 Tablespoon Fresh Chives, Finely Chopped
1 Tablespoon Fresh Cilantro, Finely Chopped
1 Tablespoon Fresh Basil, Finely Chopped
1 Teaspoon Fresh Oregano, Finely Chopped
1 Teaspoon Fresh Thyme, Finely Chopped
Make a charcoal fire and when the coals are mostly white with ash, hold your hand 5 inches above the coals. You will know the coals are ready when you can no longer keep your hand over the coals after 3 seconds. This is a medium to medium high heat. This is perfect to cook everything without having to reload the fire. If using a gas grill, heat to medium high.
Meanwhile, as the coals are getting hot, place the corn on a double sheet of foil and the potatoes on their own double sheet of foil. Bring the foil up around the corn to make an open packet. Do the same with the potatoes. In each packet pour the rest of the XVOO over each, add ½ cup of water to each packet and sprinkle each packet with the rest of the salt and pepper. Bring the foil up each packet and crimp but leave it partially open.
Place the potato packet on the grill, cover grill and cook the potatoes for about 20 minutes. After 20 minutes place the corn packet on the grill and cook for 15 minutes. After 15 minutes test the potatoes to be sure they are done by inserting a thin bladed knife into a potato and if the blade goes in and out of a potato easily when pierced they are ready. Remove the potatoes and corn from the grill and tightly close the packets to keep warm.
While the potatoes and corn are cooking, bring a large pot of water to a boil and add lobsters to boiling water one at a time. You may be able to fit only 1 or 2 lobsters in the pot. Bring the water back to a boil and cook the lobsters for 3 minutes. Remove the lobsters from the water and pull off the claws and gently remove the tails. Cut the lobster tails in half lengthwise and, with a mallet, crack the claws slightly (this will make it easier to cook the claw meat and remove from the shell). Put the lobster pieces and the lemons into a large bowl and toss with ¼ cup of the XVOO and half of the sea salt and 1 teaspoon of pepper.
Place the lobster on the grill with the flesh side of the tails facing the grill and cook for about 2 minutes to lightly char. Add the lemons flesh side down. Turn the tails flesh side up, turn the claws over and cook for about 5 or 6 minutes.
Add all of the herbs to the melted butter.
Remove all from the grill and place lobster, lemons, corn and potatoes in to a very large bowl. Pour the melted herb butter over everything. Toss to combine and place decoratively onto a large platter. Serve immediately.
A salad of beautiful field greens tossed with my Traditional French Vinaigrette goes nicely with the lobster.