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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