Thinking Ahead

Blanch lobsters several hours before grilling and refrigerate. The roasted garlic tarragon butter can be prepared a day or even a week in advance and kept refrigerated.  This will allow you to spend more time with your guests.

Lobsters

Ingredients

1 quart water
(4) 1¼ pound whole Maine lobsters
Salt

Method

In a large stockpot, bring water to a boil.
Season boiling water with salt.
Add lobsters.
Cover and return to a boil, approximately 2 minutes.
The lobsters will be pre-cooked at this stage.
Set lobsters aside to cool. 
When cool enough to handle, break off and crack claws.
Turn the lobster bodies upside down on a cutting board.
With a sharp knife, split them in half lengthwise, removing the intestines.
Place the claws and bodies cut side down on the grill.
Grill for 2 minutes until slightly browned.
Turn the lobsters over.
Spread 2 tablespoons of the roasted garlic butter on each lobster.
Cover the grill.
Grill the lobsters for approximately 6 minutes until they are fully cooked and the butter melts into the lobster meat.

Roasted Garlic Tarragon Butter

Ingredients

3 tablespoons roasted garlic puree           
8 tablespoons unsalted butter, softened
2 teaspoons flat leaf parsley, finely chopped
1 teaspoon tarragon, chopped
1 teaspoon lemon juice
1/8 teaspoon cayenne pepper
½ teaspoon salt
White pepper to taste

Method

In a small bowl, fold the roasted garlic into the butter, parsley, tarragon, lemon juice, cayenne pepper, salt and pepper. 
Cover and refrigerate.

Grilled Corn and Potatoes

Ingredients

8 ears fresh sweet corn with husks
1½ pounds small new red potatoes
3 tablespoons olive oil           
Salt and cracked black pepper to taste
6 tablespoons butter, softened

Method

Pull back the outer husks from the corn and leave attached at the bottom.
Remove the silk and pull the husk back over the kernels and tie at the top with a strip of corn husk.
Soak in water for 30 minutes.
Lightly oil and heat the grill.
Toss potatoes in bowl with oil, salt and pepper.
Lay the potatoes on the grill and cook for 20 to 25 minutes, turning occasionally.
Using indirect cooking, remove the corn from the water and grill for 10 to 15 minutes.
Remove the potatoes and corn and keep warm.
Pull the husk back from the corn and rub with butter.
Season with salt and pepper.

Plating

Serve lobsters with the grilled corn, potatoes and roasted garlic tarragon butter.