Filed Under: BBQ, corn, Dinner, Family, Fish, grill-guide, healthy, lobster, Lynn Crawford, Seafood

Grilled Lobster with Sweet Corn and Chipotle-Lemon Butter

This Chef Lynn Crawford recipe was inspired by the 150th Anniversary of the Charlottetown Conference in PEI and the on-island events, festivities and activities it has to offer throughout the year.

July 28th, 2014

By Chef Lynn Crawford

When picking a lobster, active lobsters are best. The tail should curl into the body when it is held. If buying frozen make sure there are no dry spots on the lobster. Cooked meat should be sweet-smelling, for ideal taste. Lobster tastes best fresh, it's better to cook the day of. However, cover ice with a damp cloth, to store lobsters on for no more than two days.
  • 1 stick (1/2 cup) unsalted butter, melted
  • 1 teaspoon adobo sauce from a can of chipotle peppers in adobo
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 1 tablespoon finely chopped cilantro
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  1. Bring a large pot of water to a boil over medium-high heat, add lobsters, cover, and cook until lobsters turn red and are almost cooked through, about 8 minutes, then immediately shock in ice water, pat dry and cut in half lengthwise. Set aside.

  2. Preheat barbecue to medium-high, oil grid, and place lobsters flesh-side-down and grill for 3 minutes, turn over, slather with chipotle-lemon butter and grill 3 minutes more. Transfer lobster to a platter and keep warm.

  3. To grill, add corn and lemon halves and grill until slightly charred, about 5 minutes, brushing corn with chipotle-lemon butter several times during cooking time. Serve on platter with lobster.

Grilled Lobster with Sweet Corn and Chipotle-Lemon Butter
Photography Courtesy Kathleen Finlay of Cookbook: At Home with Lynn Crawford: 200 of My Favourite Easy Recipes

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