Coal-grilled Lob­sters with Charred Corn, Tomatil­los, and Blue Pota­toes

Serves 4–6; To­tal: 1 hr.

SAVEUR - - Contents -

Hot coals char the lob­ster shells and im­part a sub­tle smok­i­ness to the sweet meat. You can up­grade the classic sides, too, by black­en­ing the corn a bit and adding tangy grilled tomatil­los and briny raw oys­ters. Squeeze seared lemons or limes over ev­ery­thing. This feast can be pre­pared quickly and is meant to be ca­sual—eaten with fin­gers and the oc­ca­sional fork (bib op­tional).

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