GRILLED LOBSTER AND SUMMER VEGETABLES WITH SPICY HERB BUTTER
Serves 4
SPICY HERB BUTTER:
1 pound unsalted butter, at room temperature
3 garlic cloves, coarsely chopped
1 red or green jalapeno chili, stemmed, seeded, deveined, and coarsely
chopped
1/4 cup coarsely chopped Italian parsley
1 lemon, juiced
3 tablespoons chopped chives
Salt
Freshly ground black pepper
LOBSTER AND SUMMER VEGETABLES
2 1-1/4 pound lobsters
1 yellow summer squash, cut lengthwise into slices 1/4 inch thick
1 zucchini, cut lengthwise into slices 1/4 inch thick
1 red bell pepper, stemmed, seeded, deveined, and cut into 4 pieces
1 lemon, cut into 6 wedges
Extra-virgin olive oil, for drizzling
Salt
Freshly ground black pepper
Preheat the grill.
Meanwhile, prepare the Spicy Herb Butter. In a food processor fitted with
the metal blade, combine the butter, garlic, jalapeno, parsley, lemon juice,
and chives. Season to taste with salt and pepper and process until blended.
Transfer to a small container and remove about 4 tablespoons of the mixture
to another container, setting both aside.
Bring a large pot of water to a rapid boil. Place the lobsters in the
boiling water and cook them just until their shells turn red, or enough to
cook the meat completely, about 3 minutes. Remove the lobsters and leave
them at room temperature until they are just cool enough to handle.
Turn the lobsters on their backs on a cutting board. With a large, sharp,
heavy knife, cut each lobster lengthwise in half. Pull out and discard the
sand sac near the head of each lobster. With the knife tip, remove the gray
intestinal vein.
Brush the meat and inside of the lobsters with some of the herbed butter
from the main container, using about 1 tablespoon per lobster half. Place
the lobsters on the grill cut side down and cook until the meat has grill
marks and starts to turn opaque and firm up, about 5 minutes.
While the lobsters are cooking, start grilling the vegetables. Drizzle the
squash, zucchini, pepper, and lemon wedges with olive oil, season with salt
and pepper, and place on the grill; then, brush them with some of the butter
from the main container. Grill until tender and browned, 3 to 4 minutes per
side.
Turn the lobsters shell side down and grill them 3 to 4 minutes longer,
brushing the meat with more butter from the main container.
Transfer the lobsters and vegetables to a large platter. Squeeze some of the
grilled lemon wedges over the lobster meat. Pass the platter along with the
4 tablespoons of reserved butter for guests to add to their servings if they
like.
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