Grilled Lobster and Summer Vegetables with Spicy Herbed Butter

Serves 4

Kristine Myers

ingredients

Spicy Herbed Butter:
1 pound unsalted butter, room temperature
3 cloves garlic, coarsely chopped
1 red jalapeno, seeds and white membranes removed, and chopped coarsely
1/4 cup coarsely chopped Italian parsley leaves
1 lemon, juiced
3 tablespoons chopped chives
Salt and freshly ground black pepper
2 (1 1/4 pound) lobsters
Summer Vegetables:
1 yellow squash, sliced lengthwise into 1/4-inch slices
1 zucchini, sliced lengthwise into 1/4-inch slices
1 red bell pepper, stemmed, seeded, and sliced lengthwise into 1/4’s
1 lemon, cut into 6 wedges
Extra-virgin olive oil, for drizzling
Salt and freshly ground black pepper

directions

1
Preheat the grill to high.
2
In a food processor, combine the butter, garlic, jalapeno, parsley, lemon juice, and chives. Season with salt and pepper and process until well combined and place in a small container. Remove a few tablespoons of the herbed butter and set aside to finish the lobsters and vegetables once they are off the grill and prevent cross contamination.
3
Bring a large pot of water to a rapid boil. Place the lobsters in the boiling water and blanch just until the shells turn red, but the meat is not cooked through, about 3 minutes. Remove the lobsters and cool slightly. Slice the lobsters in half lengthwise. Brush the meat and inside of the lobsters with some of the herbed butter, about 1 tablespoon per lobster half. Place the lobsters on the grill, flesh side down and cook until the meat has grill marks and starts to turn opaque and firm up, about 5 minutes, being careful to not overcook.
4
While the lobsters are cooking, grill the vegetables. Sprinkle the vegetables and lemon wedges with olive oil and season with salt and pepper. Place the vegetables and lemon wedges on the grill and brush with some of the compound butter. Grill until tender and browned, about 3 to 4 minutes per side.
5
Turn the lobsters over and grill an additional 3 to 4 minutes, brushing with more butter, if desired. Remove the lobsters and vegetables to a large platter. Squeeze some of the grilled lemon wedges over the tail meat. If desired, brush with some of the reserved herbed butter, or serve it on the side. Serve immediately.