Summertime in New England is very under rated. We have some great weather. Hot, but not for long. While we have had lots of rain this year, it has been a spectacular season for lobster. Prices are good, the shells are thin and the meat is buttery tender this time of year. Ti's the season. I have have enjoyed making boiled lobster for many years, but a few years ago I began to grill it. Let me tell you, I may never go back. Not to worry though, this technique is totally humane and the little dears never feel a thing.
- 1 Live Lobster per person, I find that 1.5-2 pound lobsters are ideal. I prefer them bigger.
- 2 tbsp extra virgin olive oil
- 1 tbsp chopped garlic
- 1 handful fresh chives
- 1 pinch fresh oregano
- 1 pinch fresh parsley
- substitute your favorite fresh herbs, these are what I grow in the garden
- 1 ear of fresh corn per person (leave the husk on)
- 1 medium Yukon Gold potato per person
- 1/2 bunch of mustard greens, Swiss chard, or Chinese broccoli
- 1 stick of butter
- Soak the corn, husk and all in cold water and wash the potatoes thoroughly.
- Light the grill. Place the corn and potatoes on the warming rack at least one hour before cooking the lobster, cover the grill. Flip after half an hour.
- Mix the olive oil, herbs, and garlic in a bowl.
- Boil a large pot of water.
- Boil each lobster for 1 minute, not enough to cook them, but long enough to kill them.
- Drain the lobster and cut down the middle of the front from the head through the tail.
- Spoon the herb mixture into the crevice. Don't forget to remove the rubber bands off the claws.
- brush the remaining herb mixture onto the mustard greens
- Turn up the heat of the grill and place the lobsters stomach side up on the grill. Cook for 3-5 minutes.
- Flip the lobsters, place the vegetable on the grill. Cook an additional 3-5 minutes.
- Place the butter in a bowl, add some olive oil and microwave for 30 seconds. Add some chives to the butter. The olive oil helps make the butter more liquid and tastes good too!
- Serve the lobster over the vegetable with the corn and potatoes on the side.
- You are now in heaven.
- For those of us who like to have seafood chowder, don't toss out the lobster shells when you are done indulging. The shells make a fine stock which can then be used to make any seafood sauce or chowder.
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