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Lobster is much simpler to prepare than most imagine. The smoke from the grill gives the tender, succulent meat a light, smoky flavor. Paired with a fresh potato and herb salad, all you'll need is an ice-cold beer or glass of white wine to make the perfect summer meal.
Chef Joe Hafner of the popular Gracie's Restaurant in Rhode Island demonstrates just how easy grilled lobster really is. When purchasing, leave the 6 pounders in the tank; the most succulent, tender meat can be found in 1 ½ pound lobsters. They cook quickly and evenly; just remember to keep the lobsters live and split them just before you grill them for the best flavor and texture.
Fresh Herb Aioli:
1 egg yolk
1 teaspoon Dijon mustard
1 clove of fresh garlic, crushed then minced
4-6 ounces of first-press extra-virgin olive oil
Coarse salt and freshly ground black pepper to taste
2 tablespoons minced fresh herbs such as thyme, tarragon, chervil or parsley
1. In a bowl, vigorously whisk yolk. Add mustard and garlic and continue to whisk. Slowly add oil, drizzling in a slow steady stream, until aioli is a thick consistency, a little thinner than mayonnaise.
2. Fold in herbs, and salt and pepper to taste. Set aside until ready to serve.
Corn, Potato and Green Bean Salad:
½ pound native fingerling potatoes
½ pound fresh beans - haricot vert or yellow wax beans
4 ears sweet corn, husked and cleaned
Coarse salt and freshly ground black pepper, to taste
Olive oil, for grilling, plus 2 tablespoons
1 tablespoon white balsamic vinegar or lemon juice
1. Heat grill to medium heat or prepare a medium-hot fire in a charcoal grill.
2. Cut potatoes in half lengthwise and add to pot of cold salted water. Place pot on stove and bring to a simmer. Prepare a bowl of ice water and set aside. Simmer potatoes 3-4 minutes, then remove with a slotted spoon and plunge into ice water. Add beans to the boiling water and cook 3-4 minutes. Transfer to ice water. Remove potatoes and beans from ice water and blot dry on paper towels.
3. Brush the corn cobs and potatoes with olive oil, and season with salt and pepper. Grill over indirect heat, rotating every few minutes, until corn and potatoes turn golden brown, about ten minutes. With a sharp knife, shave corn kernels from the cobs.
4. Add corn kernels, potatoes, and beans to a bowl, drizzle with 2 tablespoons oil and vinegar and toss lightly to coat. Season salad with salt and pepper to taste and let stand until ready to serve.
Grilled Summer Lobster:
Four 1½-2 pound lobsters
Coarse salt and freshly ground black pepper
Olive oil for coating
2 tablespoons softened butter
2 tablespoons minced fresh herbs, such as thyme, parsley and tarragon (avoid rosemary and sage - they can be overpowering)
4-6 cups fresh mixed greens
1. Preheat gas grill for 20 minutes at high heat or build a hot indirect fire in a charcoal grill.
2. Using a large chef's knife, cut lobsters in half lengthwise starting in between eyes and working your way down through the tail. Season meat on each side with salt, pepper, and a drizzle of olive oil. Using back of knife, crack claws open, but leave shells intact and season with salt, pepper and oil. If desired, put a skewer through tail from tip through midsection to keep tail meat from curling up as it cooks.
3 Turn grill down to low on one side. Put lobsters, meat-side down, onto cooler side of grill grate (do not place on hottest part of grill). Cover grill and leave for 4 to 6 minutes, rotating once if desired. Once shell becomes red, flip over and cook for 2 to 3 more minutes, taking care not to overcook. Brush meat with softened butter and sprinkle with minced herbs.
4. To serve, add greens to potato and corn salad and toss to dress. Mound salad in the center of a large serving platter, and arrange hot lobsters, meat-side up, around the salad. Serve the herb aioli in ramekins alongside to dip meat into.
Makes 4 servings.
Special Thanks:
Joseph Hafner
Gracie's
194 Washington Street
Providence, Rhode Island 02903
401-272-7811
www.graciesprov.com