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

Ingredients

  • Fresh cilantro leaves, for garnish
  • 1 lime, quartered
  • Cherry tomatoes (preferably on vine)
  • ¼ cup extra-virgin olive oil
  • Freshly ground pepper
  • 3 lemons, halved
  • ¼ cup extra-virgin olive oil
  • + 6 more ingredients
    • ¼ cup Aleppo pepper flakes (deandeluca.com)
    • 2 sticks unsalted butter
    • ¼ cup chopped fresh chives
    • 6 ears corn, shucked
    • 1 tablespoon water
    • 6 lobsters (1 ¼ pounds each)

1. Chile butter: Melt butter in a small saucepan over medium heat, and cook, stirring constantly, until pale golden brown. Stir in Aleppo pepper, and remove from heat. 2. Lobster: Bring water to a boil in a large lobster pot. Add lobsters, 2 at a time, and cook until bright red, 4 to 5 minutes. ...

View full recipe at SpringPad

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