MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Grilled Lobsters With Charred Corn, Tomatillos, & Blue Potatoes
Categories: Seafood, Potatoes, Vegetables, Citrus, Herbs
     Yield: 6 Servings

     6    Live lobsters (1-1/2 lb ea)
    24 sm Blue new potatoes
          Salt
    18 md Tomatillos; husked, rinsed,
          - lg ones halved through the
          - stem
     6 lg Fresh corn cobs; shucked
     2 sm Garlic heads;
          - tops sliced off
          Olive oil
     3    Lemons or limes;
          - halved crosswise
          Fresh ground black pepper
     1 bn Fresh dill; for garnish
          - (optional)
          Fresh shucked oysters;
          - for serving (optional)
          Unsalted butter; melted or
          - clarified, 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 to 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 to 7 minutes for the claws and 7
 to 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 to 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.

 Recipe by Stacy Adimando

 Recipe FROM: https://www.saveur.com

 Uncle Dirty Dave's Archives

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