Grilled Lobster with Basil Butter
Salt Lake City Showroom, Cathie Mooers
I love to grill, I grill all year long. This is a great menu anytime: Grilled Lobster with Basil Butter, Grilled Corn, Cold Sesame Spinach and Cactus Pear Margaritas. Makes 4 servings.
Grilled Lobster with Basil Butter
1 pound unsalted butter
1/2 cup basil chiffonade
sea salt and freshly ground pepper to taste
4 (2 1/2 pound) whole lobsters
2 tbs olive oil
Combine the butter, basil, and salt and pepper to taste in a food processor and blend until smooth. Pack the mixture into a medium ramekin, cover with plastic wrap and refrigerate for at least 30 minutes.
Split the lobsters in half lengthwise. Bring the knife down through the tail, making sure to cut just through the meat and to leave the shell connected. Lay the lobster open, leaving the two halves slightly attached. Pull off claws and legs from the lobsters and crack them slightly with the knife handle.
Place the claws and legs on the grill over medium-low heat and cover with a pie pan. Cook them for 5 to 7 minutes per side. Brush the lobster bodies with the oil and season with salt and pepper to taste.
Place them flesh side down on the grill over medium heat. Grill 8 to 10 minutes
Remove the lobsters and slather with the basil butter.
Grilled Corn
8 ears of corn
unsalted butter
salt
Preheat grill. Peel away the outer husk without actually removing it, remove the inner silky threads, then wrap the outer husk back around the ear. Soak the ears in water for 10 minutes, place on the grill and grill for 15 to 20 minutes. Brush with butter and sprinkle with salt.
Cold Sesame Spinach
2 pounds fresh spinach, stems removed, washed and drained
1 tablespoon sesame oil
3 tablespoons rice wine vinegar
3 tablespoons soy sauce
1 teaspoon hot chili paste
1 teaspoon minced fresh ginger
pinch of sugar
2 tablespoons sesame seeds toasted
Prepare an ice water bath. Bring 3 quarts of salted water to a boil. Add the spinach and blanch quickly, 15 to 20 seconds. Drain and plunge into the ice water bath. Drain the spinach well and chop coarsely. Place in a medium serving bowl. Whisk together the sesame oil, vinegar, soy sauce, chili paste, ginger and sugar. Pour the mixture over the spinach and mix to combine. Season with salt and pepper to taste and sprinkle with the toasted sesame seeds. Serve at room temperature or cold.
Cactus Pear Margaritas
lime wedge
coarse salt
8 ounces white tequila
4 ounces Cointreau
4 ounces cactus pear juice
2 ounces Roses lime juice
2 cups ice cubes
Rub lime wedge around the rim of cocktail glasses and dip the rim into a saucer of coarse salt. Place tequila, Cointreau, cactus pear and lime juice and ice cubes in a blender and blend until frothy. Divide among glasses.
