A delicious recipe for grilled lobster and corn on the cob drizzled with spicy ancho chili butter.
material: For 6 people
For spicy butter
- 1 cup (2 sticks) unsalted butter
- 1/4 teaspoon salt
- *1/4 cup ancho chili powder
for lobster
- 6 lobsters – 570 g or 20 oz each)
- 1/4 cup extra virgin olive oil
- 3 lemons (cut in half)
- freshly ground black pepper
for corn
- 6 ears of freshly peeled corn
- 1/4 cup extra virgin olive oil
Please feel free to tell us anything.
- 1/4 cup fresh chives (chopped)
- some cherry tomatoes
- 1 lemon (cut into 4 pieces)
- fresh coriander leaves
*Exchange: The level of spiciness can be chosen according to each person’s taste.You can also use chili pepper instead powder width Hot paprika, pepper, Aleppo pepper, or crushed red pepper flakes.
Preparation:
- To make spicy butter: Melt the butter in a small saucepan over medium heat. Continue cooking, stirring constantly, until the butter turns a light golden color. Add ancho chili powder (or your favorite spice). Remove from heat. make a reservation.
- To prepare the lobster: Fill a large pot with water and bring to a boil over high heat. Add the lobsters, one at a time, and cook until bright red, 4 to 5 minutes. Remove from water and cut in half lengthwise. Clean the lobster by removing any claws or crevices. Transfer to a large bowl and add olive oil, lemon, and black pepper. Stir and set aside.
- Preheat the grill. If using a charcoal grill, light the grill. Once the charcoal is completely covered with gray ash, hold your hand about 4 inches above the grill grate. Count the number of seconds you can comfortably leave it there. Hold for 2-3 seconds and the heat will turn to medium and it will be ready to sear. If using a gas grill, heat the grill for 15 minutes with the lid closed. Before you start cooking, turn the knob to medium-high to reduce the temperature.
- To prepare corn: Combine oil and 1 tablespoon water in a small bowl. Place the corn in a large bowl and brush with a brush dipped in the oil mixture. Place the corn on the grill and cook, turning, until golden brown on all sides, 3 to 5 minutes.
- Once the corn is almost cooked, place the lobsters, cut side down, on the grill. Let stand until meat is lightly charred, about 1 minute. Turn the lobster over and brush the tail with a little of the spicy butter. Place the lobster claws on the grill and cook, turning, until browned on both sides. Add the lemons, cut side down, to the grill. Cook for 4 to 5 minutes until the tail meat becomes opaque and begins to separate from the shell.
- Transfer corn, lobster, and lemon to a large bowl. Pour in remaining butter and sprinkle with chives. Stir to combine.
- Place the corn and lobster on a plate. Garnish with tomatoes, lemon slices and cilantro.
