A couple of weeks ago, we went to MIchael's parents' house for Easter. In typical fashion, meat-lovers that they are, each child was gifted with a "Measter" basket, which, in my opinon, beats out Cadbury eggs and Peeps any day of the week. In it were two giant lobster tails (and some veal chops, strip steaks, duck breasts, among other goodies), to which we giddily carted home after a traditional delicious Easter feast.
We finally got around to defrosting the lobster tails this week; each were the size of an ear of corn and weighed twice as much. In my opinion, the better the produce, the less you have to do with it to make it delicious. We made a simple arugula salad with vegetables picked up at the farm stand last weekend. The lobster tails needed little more than some fresh herbs and lemon juice.
Salad ingredients (all measurements are approximations):
- Two ears of corn (one for each person)
- Two avocados, firm but ripe
- 1/2-1 cup edamame
- 1 pound new potatoes, rinsed of dirt. (Or sub small red potatoes)
- 2 handfuls baby arugula (frisee, butter lettuce, and/or spinach would work well, too)
Lemon shallot dressing:
- juice of 1 lemon
- splash of rice wine vinegar
- 1 shallot, diced
- big pinch of salt
- freshly cracked black pepper
- 1 pea-sized dot of mustard
- 1/4 cup olive oil, whisked in
Herbed olive oil (for brushing on the lobster):
- chopped fresh tarragon, chives, scallions and/or sage
- chopped shallot (optional)
- 2 cloves grated fresh garlic
- generous pinch of kosher salt
- freshly cracked black pepper
- Olive oil, just enough to coat the herbs, about 1/4 cup
- juice of 1/2 a lemon
Rinse the potatoes under water to remove any dirt. New potatoes have a thinner skin since they are harvested early, so they won't need a vigorous scrubbing. Roughly dice into equal-sized pieces. Drop into a big pot and add a big handful of salt to the water. Boil until the potatoes are easily pierced with a fork. Strain and set aside to cool.
Grill your corn and lobster. First preheat the grill. To prepare the lobster, crack the tail down the center with a knife, splitting it open. It's easiest if you use kitchen shears to cut open the shell first. Place on the hot grill grates, shell side up first. Using a silicone brush, baste the exposed lobster meat with the olive oil and herb mixture. Grill with the cover down for about 5 minutes. Then turn the lobster meat side down. Place the cover back on and grill for another 5 minutes. Reduce the cooking time if your tails are smaller. Once the meat feels firm when you press on it (similar to pressing on your own chin), it's done. Remove from the grill, baste it with the oil one more time.
Lastly, assemble the salad. Remove the ears of corn from the grill and cut the kernels off the cob. In the bottom of a big salad bowl, whisk together the dressing. Add the salad ingredients, the arugula, corn, edamame, potatoes, and diced avocado. Give it one big mix with your hands. Serve with the lobster tails on the side, preferably with a crisp vino verde.