Recipes
Coal-Grilled Lobsters With Charred Corn, Tomatillos, and Blue Potatoes
Skip the stock pot and cook your crustaceans over an open flame this summer.
- Serves
4–6
- Time
1 hour
Hot coals char the lobster shells and impart a subtle smokiness to the sweet meat. You can upgrade the classic sides, too, by blackening the corn a bit and adding tangy grilled tomatillos and briny raw oysters. Squeeze seared lemons or limes over everything. This feast can be prepared quickly and is meant to be casual—eaten with fingers and the occasional fork (bib optional).
Featured in “(Re)Consider the Lobster: How to Grill the World’s Most Regal Crustacean” in the June/July 2017 issue.
Ingredients
- Six 1- to 1½-lb. live lobsters (about 9 lb. total)
- 24 small blue new potatoes (about 1½lb.)
- Kosher salt
- 18 medium tomatillos (about 1½ lb.), husked and rinsed, large ones halved through the stem
- 4–6 large ears fresh corn, shucked
- 2 small garlic heads, tops sliced off
- Olive oil
- 3 lemons or limes, halved crosswise
- Freshly ground black pepper
- 1 bunch fresh dill, for garnish (optional)
- Fresh shucked oysters, for serving (optional)
- Melted or clarified unsalted butter, for serving
ADVERTISEMENTADAD
Instructions
Step 1
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 inches 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.
Step 2
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).
Step 3
To 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.
Step 4
Meanwhile, preheat a grill to high. Rub the reserved lobster claws and tails, tomatillos, corn, and garlic heads all over with oil and season with salt; place on the baking sheet and set next to the grill.
Step 5
Add the corn and garlic to the edges of the grill where the temperature is slightly cooler. Add 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. Transfer the lemons to the baking sheet 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 corn occasionally to avoid overblackening, until the kernels and garlic heads are charred and tender, about 15 minutes. Transfer everything to the baking sheet and keep warm. Add the tomatillos to the grill and cook, turning occasionally, until well charred and softened but not mushy, 3–4 minutes. Transfer to the baking sheet.
Step 6
Toss the boiled potatoes with the tomatillos and season the mixture with more salt, pepper, and oil; toss again to coat.
Step 7
To serve, line a platter with fresh dill and arrange all the 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.
- 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 inches 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).
- To 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. Rub the reserved lobster claws and tails, tomatillos, corn, and garlic heads all over with oil and season with salt; place on the baking sheet and set next to the grill.
- Add the corn and garlic to the edges of the grill where the temperature is slightly cooler. Add 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. Transfer the lemons to the baking sheet 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 corn occasionally to avoid overblackening, until the kernels and garlic heads are charred and tender, about 15 minutes. Transfer everything to the baking sheet and keep warm. Add the tomatillos to the grill and cook, turning occasionally, until well charred and softened but not mushy, 3–4 minutes. Transfer 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 platter with fresh dill and arrange all the 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.
Keep Reading
Continue to Next Story
ADVERTISEMENTADAD
