It’s summertime which means it’s also lobster season! For me, this dish is the ultimate feast! If you love lobster as much as I do, then this will definitely be a treat. Grilled lobster is the perfect meal to impress at your next dinner party, but this dish is also simple enough to serve any night of the week. For this recipe I par boiled the lobster and finished it on the grill along with the shrimp and corn to create a delicious salad that compliments the meal.
If you are nervous or apprehensive about cooking live lobsters – please don’t be, cooking them live is not as bad as it seems. This recipe may look like a lot of steps, but trust me it is totally worth it. The grilled shrimp and corn salad is served along with the lobster, but can be enjoyed as a side with any of your favorite dishes.
Prepping the lobster to grill is really the most technical part of this recipe. After boiling you have to slice the lobster in halve from the head to its tail. To complete this step, place the tip of your knife right between the eyes of the lobster and press down. DON’T BE SCARED… give it a little muscle to make sure you are cutting all the way through. Continue to cut all the way down until you have sliced the lobster in half.
Break the claws in half to enjoy their succulent meat. To take this dish up a notch, serve the lobster with melted garlic or parsley butter for dipping!
Doesn’t this just look delicious? Have you ever cooked lobster at home, will this recipe make you give it a try?
- 2 1 & 1/2 lb Live Lobsters
- 1 whole head Garlic - skin on
- 1 Tbsp Coriander
- 1/2 Lemon
- 1 bunch Fresh Thyme
- 1/2 lb Shrimp - cleaned and deveined
- 2 ears Corn - shucked
- 3 cloves Garlic - minced
- 1 large Tomato - diced
- 1/4 cup Red onion - thinly sliced
- 5 leaves Fresh Basil - cut into strips
- 1 splash Red Wine Vinegar
- 1 Tbsp Olive oil
- Salt and pepper - to taste
- Add shrimp to a bowl, drizzle with olive oil, add minced garlic, season with salt and marinate for at least 20 minutes. (This step can be done while you prepare the lobster)
- Heat your grill or grill pan to medium high, add shrimp and corn. Cook shrimp for about 3 mins on each side or until pink and the corn for about 15 minutes or until nicely charred all over.
- Add your cooked shrimp, diced onion and tomatoes to the bowl. After the corn has cooled, place it into the bowl and slice off the kernels from the cob.
- Stir the salad, drizzle with olive oil and add a splash of red wine vinegar. Top with basil and set aside.
- Fill a large stock or lobster pot with water. Squeeze lemon into the water, slice the head of garlic in halve and add it along with the coriander and thyme to the water. Bring the water to a boil.
- Place the live lobsters directly into the boiling water for 4 minutes and then remove to let cool. Remove the claws over the sink and allow the water from inside the lobster to drain out. Squeeze the body of the lobster to get excess water out.
- Place the tip of your knife right between the eyes and slice the lobster in halve from the head to its tail. Rinse the inside of the lobster to remove the greenish goo.
- Take the back of a knife and tap it along the top edge of each claw to make a little notch, allowing them to cook faster. Then place the claws and lobsters, flesh side down, on the grill. Let the lobsters cook for about 5 mins and the claws for about 7 mins on each side.
- Remove the Lobster and place on your serving platter or individual plates, top with your corn salad and it is ready to serve.
When shopping for lobster always go for the most active ones in the tank because they will have the most tender meat!
If you are using an outdoor grill, cook the shrimp on aluminum foil so it does not fall through the rack.
One comment
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