Maine Grilled Lobster Tail Corn Plate
Maine summer shore tradition reading a butterflied cold-water lobster tail grilled over high heat and brushed with herb-lemon butter, plated alongside grilled corn on the cob and a quick herb tomato salad for the Down East weekend grill plate of sweet ocean richness.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat both lobster tails dry, butterfly each by cutting down the top shell with kitchen shears, pry open, and lift meat through the split keeping it attached at the base. Shuck both corn cobs. Slice tomatoes. Finely chop tarragon, chives, garlic, and shallot. Halve both lemons. Whisk shallot, red wine vinegar, olive oil, half the chives, and 0.5 tsp sea salt; toss with tomato.
Build
Melt butter with garlic, half the tarragon, lemon zest, red pepper flakes, juice from one lemon, and 0.5 tsp sea salt over low heat 2-3 minutes until fragrant and emulsified.
Grill
Heat a large grill pan over medium-high 4 minutes. Brush both corn cobs with 2 tsp herb butter, grill 6-7 minutes rolling every 90 seconds until kernels char in patches. Transfer to a plate.
Sear
Brush both lobster tails' meat generously with herb butter, season with 0.5 tsp sea salt and black pepper. Working with one tail at a time or using a large pan for both, lay flesh-side down over high heat 90 seconds for grill marks. Flip shell-side down, brush again, grill 5-6 minutes until meat turns opaque and shell turns bright red.
Plate
Divide tomato salad between two plates, lay one lobster tail over each, set grilled corn alongside, drizzle remaining herb butter over lobster, scatter remaining tarragon and chives, finish corn with flaky salt, rest one lemon half on the rim of each plate.
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