Grilled Split Lobster and Corn

Photo by Michael Piazza / Styled by Catrine Kelty / Platter by Myrth Ceramics

Based on an old Epicurious recipe from the early aughts, this sweet-and-savory grilled lobster is a favorite in our house. Tangy from lime and funky from fish sauce, the flavor is like the best head-on grilled lemongrass shrimp in Vietnamese cooking. The corn, too, benefits from the same sauce—charred in places and sweet underneath, with a shower of fresh herbs and salted peanuts to serve.

Serves 2

2 “chicken” lobsters, 1¼ pounds each
¼ cup fermented fish sauce (Red Boat brand is made in Vietnam and bottled in San Francisco)
2 tablespoons mild local honey
juice and zest of 1 lime, plus 1 lime cut into wedges for serving
2 teaspoons rice vinegar
1 clove garlic, minced or grated
½ cup chopped cilantro, plus more for garnish
½ cup chopped fresh mint, plus more for garnish
2 chive or onion blossoms, pulled apart (optional, if you have them)
2 tablespoons minced chives
½ teaspoon freshly ground black pepper
olive oil
2 ears local sweet corn, shucked
kosher salt and freshly ground black pepper
½ stick butter or 2 tablespoons coconut oil
½ cup finely chopped roasted, salted peanuts (optional)

Light a charcoal grill and allow the coals to die down to medium heat; move some coals to 1 side so there is a cool side and hot side.

Place the lobsters right side up on a sheet tray, 1 at a time. Using a very sharp knife, forcefully insert the blade straight down right between/behind the eyes. Turn the knife around and complete the cut, with force, down the center of the carapace through to the tail. (This is the fastest and most humane way to dispatch a lobster; it will die immediately, but may continue to move or wiggle a bit—don’t worry, this is just nerve endings. You could also parboil before cutting in half, if you prefer.) Using a spoon, remove and discard the tomalley from the cavity.

In a small bowl, stir together the next 10 ingredients to make the sauce.

Lay the lobsters on the grill flesh side up, tails on the hot side and claws on the cool side. Using a spoon and being careful of the heat, spoon a few teaspoons of the sauce over the lobster flesh. Transfer remaining sauce to small serving bowls for dipping at the table.

Grill, uncovered, until lobster is cooked through, shells are bright red and flesh is opaque white, 10–15 minutes. About halfway through the lobster cooking time, rub the corn with a light coating of oil and season with salt and pepper. Grill, rolling around until lightly charred on all sides. Melt the butter or coconut oil in a grill-proof pan (a tiny cast iron is good for this job) and dribble a few teaspoons over the tail meat in the last 1–2 minutes of grilling time.

Remove the lobsters and corn to a platter, spoon more dipping sauce and butter/ coconut oil over both and shower with reserved chopped cilantro, mint and chopped peanuts, if using. Tuck lime wedges around the platter. Crack claws at the table and dunk claw meat in herb sauce and more butter or coconut oil before eating.

This recipe appeared in the Summer 2020 issue as part of a larger story on Seafood and Corn on the Grill.