• Lobster - 03

    From Dave Drum@1:3634/12 to All on Tuesday, July 26, 2022 12:19:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Coal-Grilled Lobsters w/Charred Corn, Tomatillos, & Blue
    Categories: Seafood, Potatoes, Vegetablers, Citrus, Herbs
    Yield: 5 servings

    6 (1 1/2 lb ea) live lobsters
    24 sm Blue new potatoes
    Salt
    18 md Tomatillos; husked, rinsed,
    - lg ones halved through the
    - stem
    6 lg Cobs fresh corn; shucked
    2 sm Garlic heads; tops sliced
    - off
    Olive oil
    3 Lemons or limes; halved
    - crosswise
    Fresh ground black pepper
    1 bn Fresh dill; garnish (opt)
    Fresh shucked oysters; for
    - serving (opt)
    Melted or clarified unsalted
    - butter; for serving

    PREPARE THE LOBSTERS FOR GRILLING: Set each on its
    stomach with its head facing inward on a steady, clean
    cutting board. Holding the lobster down against the
    board in your nondominant hand, steady the tip of a
    sharp chef’s knife 2" in from the tip of the lobster’s
    head. Firmly press the tip of the knife downward through
    the shell, then swiftly bring the blade down toward the
    cutting board to cut cleanly through the head. Transfer
    the lobsters to a large rimmed baking sheet.

    Tear off the tails and large claws, and rinse or remove
    any innards as needed. Make a long vertical cut through
    the soft underside of the tails, being careful not to
    cut through the hard outer shell. Set aside the large
    claws and tails (save the bodies and small claws for
    another use).

    In a medium pot, add the potatoes and enough water just
    to cover; season generously with salt. Cook over
    medium-high heat until tender, 10-12 minutes. Drain and
    keep warm.

    Meanwhile, preheat a grill to high heat. Rub the
    reserved lobster claws and tails, tomatillos, corn, and
    garlic heads all over with olive oil and season with
    salt; place on the baking sheet and set next to the
    grill.

    Set the corn and garlic at the edges of the grill where
    the temperature is slightly cooler. Put the lemons, cut
    sides down, in a hotter zone. Add the lobster claws and
    tails to the hottest area of the grill in a single
    layer. Remove the lemons once well charred on the cut
    sides, about 5 minutes. Cook the lobster parts, turning
    as needed, until the shells are bright red and charred
    in places and the tail meat looks opaque, 6-7 minutes
    for the claws and 7-9 minutes for the tails. Cook the
    corn and garlic, turning and stacking the cobs
    occasionally to avoid overblackening, until the kernels
    and garlic heads are charred and tender, about 15
    minutes. Remove everything to the baking sheet and keep
    warm. Quickly add the tomatillos to the grill and cook,
    turning occasionally, until well charred and softened
    but not mushy, 3-4 minutes. Remove to the baking sheet.

    Toss the boiled potatoes with the tomatillos and season
    the mixture with more salt, pepper, and oil; toss again
    to coat.

    To serve, line a large platter with fresh dill and
    arrange all ingredients together, including the oysters,
    or serve the lobster parts with the vegetables and
    shucked oysters on the side. Season the melted butter
    generously with salt, and brush some of it on the
    lobster and corn. Serve hot with more butter on the side
    for dipping.

    Yield: serves 4-6

    By: Stacy Adimando

    RECIPE FROM: https://www.saveur.com

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