Grilled Lobster With Sun Dried Chile Butter And Corn On The Cob Food

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

Steps:

• Make the sun-dried chile butter: Place butter in a small saucepan and melt over medium heat. Continue cooking, stirring constantly, until butter turns light golden brown; stir in Aleppo pepper. Remove from heat; set aside.
• Prepare the lobster: Fill a large pot with water and bring to a boil over high heat. Add lobsters, one at a time, and cook until bright red, 4 to 5 minutes. Remove from water and halve lengthwise. Clean lobsters, removing claws and cracking. Transfer to a large bowl and add olive oil, lemons, and black pepper; toss to combine and set aside.
• Preheat a grill: If using a charcoal grill, make a fire in your grill. When the charcoals are completely covered in gray ash, hold your hand about 5 inches above the grill grid; count how many seconds you can comfortably leave it there. When you can hold it there for 2 to 3 seconds, you have medium-high heat and are ready to grill. If you are using a gas grill, heat the grill for 15 minutes with the lid closed. Before beginning to cook, reduce the temperature by turning the knobs to medium-high.
• Make the corn: In a small bowl, whisk together oil and 1 tablespoon water. Place corn in a large bowl and brush with oil mixture. Place corn on grill and cook, turning, until all sides are light golden brown, 3 to 5 minutes.
• When corn is almost finished cooking, place lobster on grill, cut-side down, until meat is lightly charred, about 1 minute. Turn lobster and brush tail meat with some of the chile butter. Place lobster claws on grill and cook, turning, until each side is charred. Add lemons to grill, cut-side down. Cook until tail meat turns opaque and begins to pull away from shell, 4 to 5 minutes.
• 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 serving platter; garnish with tomatoes, lime wedges, and cilantro.

GRILLED MAINE LOBSTER TAILS SMOTHERED IN CASCABEL CHILI BUTTER

Steps:

• Heat olive oil in a small saucepan over medium heat. Add onion and cook until soft. Add cascable and ancho powder and cook for 1 minute, let cool. Fold onion mixture into softened butter, add lime juice and season with salt and pepper to taste. Place in a bowl and refrigerate until firm.
• Preheat grill. Brush lobster tails with oil and season with salt and pepper. Place meat side down and grill 3 to 4 minutes on each side or until cooked through. Remove from heat and top immediately with butter.

GRILLED LOBSTER TAILS WITH HERB BUTTER

Steps:

• Preheat your grill to direct medium-high heat.
• In a small bowl blend butter, chives, tarragon, minced garlic, hot sauce, and black pepper with a rubber spatula. Blend thoroughly. Cover with plastic wrap and reserve.
• Using kitchen shears, butterfly the lobster tails straight down the middle of the softer underside of the shell. Cut the meat down the center without cutting all the way through. Insert a metal skewer down the lobster tail so the tail stands straight. Brush the tails with olive oil and season with salt, to taste.
• Grill lobsters cut side down over medium high heat about 5 minutes, until the shells are bright in color. Turn the tails over and spoon a generous tablespoon of herbed butter onto the butterflied meat. Grill for another 4 minutes, or until the lobster meat is an opaque white color.
• Remove lobster tails from the grill and serve with more herb butter and lemon wedges. Garnish with chive sprigs.

GRILLED LOBSTER

Steps:

• In a large pot boil about 2 gallons of water.
• Add one live lobster and cover.
• Cook for 3 minutes.
• Remove lobster with tongs and return water to boiling.
• Add 2nd lobster.
• Cook three minutes and remove with tongs.
• Turn lobsters upside down and cut lengthwise from the tip of the tail through the head (you may need to use poultry sheers to cut the tail portion of the shell).
• Place lobster halves, shell side down, on a medium hot grill and baste with butter and sprinkle with salt and pepper.
• Cover grill and cook for about 8-9 minutes or until the meat in the thickest part of the tail turns opaque.
• Serve with melted butter in dunking bowls and lemon wedges.

CORN OFF THE COB SALAD

Steps:

• Preheat an outdoor grill for medium-high heat.
• Grill corn on preheated grill until the kernels are tender and have browned in spots, about 8 minutes. Set aside to until cool enough to handle.
• Whisk together the melted butter and lime juice in a large bowl. Slice the kernels off of the corn and place into the bowl along with the red pepper and sun-dried tomatoes. Season with salt, pepper, parsley, and garlic powder. Toss until well combined.