Fresh lobster does not need a lot of ingredients to enhance its flavor. The meat is firm and sweet and is usually served with melted butter. Whole lobsters must be purchased live. It is difficult to find a more elegant dish than grilled lobster for a special-occasion luncheon or dinner.
1 cup unsalted butter
4 (11⁄2-pound) live lobsters
Kosher salt and freshly ground black pepper
1 cup heavy cream
1 lemon, cut into 8 wedges
Porcelain Coated Grid
Set the EGG® for direct cooking with the Porcelain Coated Grid. Preheat the EGG to 500ºF (260ºC).
To clarify the butter, melt it in a small saucepan on the stovetop over low heat. Skim the foam from the top with a spoon. Pour the melted butter into a glass measuring cup and refrigerate until it becomes solid. Poke a hole through the butter to the bottom of the cup with a knife; this will release the milk solids underneath. Pour the milk solids out and discard; the remaining butter is clarified. Melt the clarified butter.
Wearing heavy gloves, place one of the lobsters on a cutting board and hold the lobster firmly with the head toward you. Insert the tip of a sharp knife into the center of the head and quickly bring the knife down to the board. Split the front of the lobster in half, then split the tail of the lobster in half, lengthwise, leaving some of the shell unsplit in the center of the body. Repeat for the other lobsters.
Brush the inside of the lobsters with the clarified butter and season with salt and pepper. Place the lobster on the Grid, meat side up, and pour 1⁄4 cup of the cream into the cavities and over the meat. Close the lid of the EGG and cook for 8 to 10 minutes, brushing the lobster with the remaining cream every 2 minutes.
Transfer the lobsters to a platter and serve with the remaining clarified butter and lemon wedges.
Butter is laced with chipotle chiles -dried smoked jalapeño peppers -then used to baste this corn on the cob as it roasts right on the Grid. Peeling back the husks and tying them with butcher’s twine makes for easy basting and a playful presentation.
4 ears corn
8 tablespoons unsalted butter, at room temperature
2 tablespoons chopped dried chipotle chiles
1⁄4 teaspoon kosher salt
1⁄2 cup crumbled cotija cheese or feta cheese (2 ounces)
1⁄4 cup finely chopped fresh cilantro
1 fresh lime, cut into quarters
Cast Iron Grid
Set the EGG® for direct cooking with the Cast Iron Grid. Preheat the EGG to 400°F (204ºC).
Place the corn into a large pan and cover with cold water. Let soak for 1 hour.
Pull the husks back from each ear of corn and tie them into a bundle with butcher’s twine. Completely remove the silk from each ear. Combine the butter, chiles, and salt in a small bowl and mix well. Using a knife or small spatula, spread 1 tablespoon of the butter evenly over each ear.
Place the corn on the Grid with a piece of aluminum foil under each husk to prevent the husks from burning. Close the lid of the EGG and grill for 6 minutes, basting the corn with the chipotle butter and turning every 2 minutes. Continue grilling for 6 more minutes, or until the corn is tender.
Transfer the corn to a platter and coat with more chipotle butter. Sprinkle with the cheese and cilantro. Serve immediately with lime wedges.
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