This elegant yet approachable dish showcases the sweet, tender meat of grilled lobster, brushed with aromatic basil butter. It is served alongside a rustic warm salad that balances earthy, sautéed chanterelle mushrooms with the sweetness of corn and the crunch of julienned peppers. Crispy bacon adds a savory depth, while sherry vinegar and frisée provide a bright, fresh finish. Perfect for a special weeknight dinner or a summer gathering, this recipe combines luxurious seafood with hearty, garden-fresh flavors. The combination of rich, smoky lobster and the textured, colorful salad creates a satisfying meal that feels both indulgent and balanced.
Grilled Lobster With Warm Corn, Chanterelle A
Description
This elegant yet approachable dish showcases the sweet, tender meat of grilled lobster, brushed with aromatic basil butter. It is served alongside a rustic warm salad that balances earthy, sautéed chanterelle mushrooms with the sweetness of corn and the crunch of julienned peppers. Crispy bacon adds a savory depth, while sherry vinegar and frisée provide a bright, fresh finish. Perfect for a special weeknight dinner or a summer gathering, this recipe combines luxurious seafood with hearty, garden-fresh flavors. The combination of rich, smoky lobster and the textured, colorful salad creates a satisfying meal that feels both indulgent and balanced.Ingredients
Directions
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Chop fresh basil finely and stir it into the melted butter. Set aside to flavor.
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Steam or broil the lobsters for about 4 minutes, then immediately shock them in cold water to stop the cooking process.
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Allow the lobsters to cool completely, then split them in half lengthwise.
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Remove the meat from the claws and set aside.
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Heat the grill to a moderately high heat.
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Lightly brush the lobster meat with the basil butter and place the lobster halves on the grill, meat side down, for 3-4 minutes.
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Flip the lobster halves over, brush the meat liberally with more butter, and continue grilling shell-side down for 3-4 minutes until the shell is bright red.
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Place the reserved claw meat on the grill and cook for 3-4 minutes, turning once, until heated through. Remove all lobster from the grill.
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In a large non-stick pan, cook the julienned bacon until crispy. Drain on paper towels and set aside.
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In the same pan, heat 1 tablespoon of olive oil and sauté the chanterelles until golden brown. Season lightly with salt and pepper, then set aside.
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Add another tablespoon of olive oil to the pan. Add the corn kernels and diced red onion, cooking for 2-3 minutes until the corn is tender.
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Add the julienned yellow and red peppers, tossing until they are warm and slightly softened.
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Return the sautéed mushrooms to the pan and add the frisée lettuce.
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Toss everything together for 1 minute until the frisée just begins to wilt.
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Drizzle with the remaining olive oil and sherry vinegar. Season with salt and pepper to taste.
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Stir in the crispy bacon pieces. Serve the warm salad alongside the grilled lobster.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 260.9kcal
- % Daily Value *
- Total Fat 24.5g38%
- Saturated Fat 14.7g74%
- Cholesterol 61.0mg21%
- Sodium 192.5mg9%
- Total Carbohydrate 6.8g3%
- Dietary Fiber 4.0g16%
- Sugars 0.8g
- Protein 8.3g17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the grill is clean and well-oiled before placing the lobster on it to prevent sticking.
Do not overcook the lobster; the meat should be opaque and firm but still juicy.
If fresh chanterelles are unavailable, dried chanterelles can be rehydrated and used, but adjust cooking time as they are already soft.
The warm salad is best served immediately to maintain the texture of the frisée and the crispness of the bacon.
