Garlic & Ginger Grilled Lobster

...and what to do with the leftovers

INGREDIENTS

Grilled Lobster

• 6 lobsters, weighing ~1.5-2lbs (ask fish store to split them in half)

• 2 tablespoons ginger, minced

• 3 tablespoons garlic, minced

• 3 tablespoons olive oil

• Salt

• Pepper

Dipping Sauce

• 8 tablespoons (1 stick) butter

• 1 tablespoon ginger, minced

• 1 tablespoon garlic, minced

• 1 teaspoon crushed red pepper

• 1 lemon, juiced

Leftover Lobster Salad

• Leftover lobster meat

• 1/4 - 1/2 cup Yuzu mayo

• 1 tablespoon tarragon, chopped

• 1 tablespoon fresh chives, cut

• Salt

• Pepper

RECIPE

Grilled Lobster & Sauce

1. 30 minutes before you are ready to grill, mix lobster ingredients in a small bowl & drizzle all over the lobster.

2. Preheat the grill. You do not want to put your lobsters on a grill that is not hot enough.

3. Grill until the lobster tails start to curl & remove from grill.

4. Meanwhile, combine all dipping sauce ingredients, except the lemon juice, in a small sauce pan over medium heat.

5. When butter is melted, squeeze lemon juice into the pan.

6. Serve sauce in small ramekins along side the lobster.

Lobster Salad (The best thing to do with extra lobster is to make lobster salad!)

1. Remove all the left over lobster meat from the shells.

2. In a small bowl, combine Yuzu mayo with tarragon and chives.

3. Pour mayo mixture onto lobster & mix.

4. Add salt & pepper to taste.

5. Serve on a mixed green salad or on top of a plate of your favorite veggies. My favorite salad dressing at the moment is from Via Carota (recipe: https://cooking.nytimes.com/recipes/1020223-via-carotas-insalata-verde).