August 17th, 2017
From Toronto Eats, by Amy Rosen
Citrus-roasted potatoes: Preheat the oven to 350°F. Place potatoes in a deep roasting pan. (Use two, if necessary, to avoid overcrowding). In a medium bowl, combine lemon juice, olive oil, about two-thirds of the garlic, oregano, salt, thyme, and chicken stock and whisk until well mixed. Pour mixture over potatoes, and cover the roasting pan with foil. Bake for 11/2 hours, or until fork-tender. Let potatoes cool in braising liquid. (They’ll taste better if you let them cool overnight.) Drain potatoes, reserving 2 Tbsp of braising liquid. Heat vegetable oil in a frying pan on medium. Add potatoes, working in batches if necessary, and sauté until browned. Stir in parsley, remaining garlic, and reserved braising liquid.
Herb and garlic rub: Combine all ingredients in blender and blend until smooth.
Darbichurri sauce: In a mixing bowl, combine parsley, shallots, basil, hot pepper, lemon zest, and garlic. Stir vigorously for 1 minute, or until the ingredients begin to release their natural juices. Add remaining ingredients and mix well. Allow to sit for half an hour so ingredients can get familiar with each other.
Grilled lobster: 3 Nova Scotia lobsters (2 1/2 lbs each) Herb and Garlic Rub (see here) 3 lemons, halved and seeds removed
Bring a large pot of water to a boil, gently lower in lobsters, and boil for 6 minutes, or until lobsters are bright red. (Cook lobsters in batches to avoid overcrowding.) Transfer lobsters to a bowl of ice water and set aside to soak until fully chilled. Cut lobsters in half, lengthwise, from head to tail. Scoop out green guts and rinse lobsters under cold running water. Use a mallet to crack the claws. Brush lobster shells and meat with a generous amount of herb and garlic rub.
Preheat a charcoal grill. Place lemons, fleshside down, onto the grill and cook for 2 minutes or until charred. Remove lemons and place them on a serving platter. Place lobsters on the grill, flesh-side down, and cook for 2 minutes. Flip over, brush with more rub, and cook for another 2 minutes. Transfer lobsters to the serving platter and serve immediately with roasted potatoes and Darbichurri. Add grilled corn, cherry tomatoes, and garnish with micro basil leaves, as desired.