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Grilled Lobster with Sun-Dried Chile Butter and Corn on the Cob

Grilled lobster and corn on the cob are brushed with spicy butter in this delicious recipe from chef Brad Farmerie.

  • Servings: 6
Grilled Lobster with Sun-Dried Chile Butter and Corn on the Cob

Ingredients

For the Sun-Dried Chile Butter

  • 1 cup (2 sticks) unsalted butter
  • 1/4 cup Aleppo pepper

For the Lobster

  • 6 lobsters (1 1/4 pounds each)
  • 1/4 cup extra-virgin olive oil
  • 3 lemons, halved
  • Freshly ground black pepper

For the Corn

  • 6 ears shucked fresh corn
  • 1/4 cup extra-virgin olive oil

For Serving

  • 1/4 cup chopped fresh chives
  • Cherry tomatoes, preferably on the vine
  • 1 lime, quartered
  • Fresh cilantro leaves

Directions

  1. Make the sun-dried chile butter: Place butter in a small saucepan and melt over medium heat. Continue cooking, stirring constantly, until butter turns light golden brown; stir in Aleppo pepper. Remove from heat; set aside.

  2. Prepare the lobster: Fill a large pot with water and bring to a boil over high heat. Add lobsters, one at a time, and cook until bright red, 4 to 5 minutes. Remove from water and halve lengthwise. Clean lobsters, removing claws and cracking. Transfer to a large bowl and add olive oil, lemons, and black pepper; toss to combine and set aside.

  3. Preheat a grill: If using a charcoal grill, make a fire in your grill. When the charcoals are completely covered in gray ash, hold your hand about 5 inches above the grill grid; count how many seconds you can comfortably leave it there. When you can hold it there for 2 to 3 seconds, you have medium-high heat and are ready to grill. If you are using a gas grill, heat the grill for 15 minutes with the lid closed. Before beginning to cook, reduce the temperature by turning the knobs to medium-high.

  4. Make the corn: In a small bowl, whisk together oil and 1 tablespoon water. Place corn in a large bowl and brush with oil mixture. Place corn on grill and cook, turning, until all sides are light golden brown, 3 to 5 minutes.

  5. When corn is almost finished cooking, place lobster on grill, cut-side down, until meat is lightly charred, about 1 minute. Turn lobster and brush tail meat with some of the chile butter. Place lobster claws on grill and cook, turning, until each side is charred. Add lemons to grill, cut-side down. Cook until tail meat turns opaque and begins to pull away from shell, 4 to 5 minutes.

  6. Transfer corn, lobster, and grilled lemons to a large bowl. Drizzle with remaining chile butter and sprinkle with chives; toss to combine. Arrange corn and lobster on a serving platter; garnish with tomatoes, lime wedges, and cilantro.

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