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. It's the perfect dinner to make when you're entertaining for a crowd in summer.


For the Sun-Dried Chile Butter

  • 1 cup (2 sticks) unsalted butter

  • ¼ cup Aleppo pepper

For the Lobster

  • 6 lobsters (1 ¼ pounds each)

  • ¼ cup extra-virgin olive oil

  • 3 lemons, halved

  • Freshly ground black pepper

For the Corn

  • 6 ears shucked fresh corn

  • ¼ cup extra-virgin olive oil

For Serving

  • ¼ cup chopped fresh chives

  • Cherry tomatoes, preferably on the vine

  • 1 lime, quartered

  • Fresh cilantro leaves


  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.

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