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Grilled Lobster, Corn and Red Pepper
Recipe is from Feeding Baby: Simple, Healthy Recipes for Babies and Their Families (Ten Speed Press, 2003) by Joachim and Christine Splichal
Ingredients
Cilantro Butter:
1 cup unsalted butter, softened
1 cup fresh cilantro, chopped
1 fresh red chile, seeded and chopped
1 tablespoon freshly squeezed lime juice
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
Peppers:
3 red bell peppers
Vinaigrette:
2 tablespoons freshly squeezed lemon juice
1 teaspoon minced lemon zest
1/4 teaspoon sea salt
6 tablespoons extra virgin olive oil
Freshly ground black pepper
Lobster:
4 (1 1/4 pound) lobsters
1/2 a lemon
Corn:
4 ears fresh corn, shucked
Directions
Prepare a hot fire in a charcoal or gas grill.
To prepare the cilantro butter, beat the butter until creamy in the bowl of a stand mixer fitted with the paddle attachment. Add the cilantro, chile, lime juice, salt and pepper and blend well. Transfer to a heat-proof bowl and place near the grill for brushing on the lobster.
Grill the peppers whole over flaming coals or holding with a long-handled fork over high flames on the stove, turning frequently, until the skin is charred. Place them in a bowl tightly covered with plastic wrap. Set aside for five to 10 minutes, until they are cool enough to handle.
While the peppers are cooling, prepare the vinaigrette. In a small bowl, mix together the lemon juice, zest and sea salt. Whisk in the oil until emulsified. Season with pepper and set aside.
Peel the charred skin off the peppers, discard the stems and seeds and slice the flesh into 1/2-inch strips. Toss the strips with the vinaigrette.
To cook the lobsters, bring a large stockpot of lightly salted water to a boil. Place the lobsters in the pot with the lemon and cook for 10 minutes. Remove the lobsters from the water and set aside.
Meanwhile, bring a couple of inches of water to a boil in a large pot. Add the corn and cook just until hot, about five minutes. Remove and let cool. Cut the kernels off the cob with a sharp knife and mix with the bell peppers.
When the lobsters are cool enough to handle, cut them in half lengthwise from the shell side and remove the head sac. Grill the lobsters shell side down over medium-hot coals, frequently brushing the flesh with cilantro butter for five to six minutes, until warmed through.
To serve, place each lobster, flesh side up, on an individual serving plate with about a cup of peppers and corn spooned alongside. Serves four.
Notes: If there is a family history of allergies to shellfish, wait until your child is at least 3 years old to introduce it. Cut lobster into tiny pieces to prevent choking. Only offer tiny bites to babies older than 2 years. The texture of lobster may not be appealing, and if not prepared correctly, it can be difficult to chew. Mash corn for children younger than 3 years. The kernels can present a choking hazard.
Meals (2 to 3 years)
Suggestions
Our kids' first experience with lobster was in a restaurant when they were 2. We cut it up for them and mixed it with rice. They liked it so much that I developed this recipe to encourage them. The cilantro butter can be used for any grilled fish.