Grilled lobster and corn on the cob are brushed with spicy butter in this delicious recipe by chef Brad Farmerie
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; toss to combine.
3.) Pre heat 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 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 golden 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 to 1 to 2 minutes. Cook until tail meat is opaque throughout 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 remaining 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (115g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 238 | ||
Calories from Fat: 226 (95%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.1g | 34 % | |
Saturated Fat 11.5g | 58 % | |
Monounsaturated Fat 10.5g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 43.2mg | 13 % | |
Sodium 5.2mg | 0 % | |
Potassium 145.3mg | 4 % | |
Total Carbohydrate 7.8g | 2 % | |
Dietary Fiber 3.1g | 13 % | |
Sugars, other 4.7g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 238
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