Sum­mer’s sweet Bounty, cooked over fire and as­sem­bled for a crowd

SAVEUR - - (re)consider The Lobster -

lob­ster down against the board in your non­dom­i­nant hand, steady the tip of a sharp chef’s knife 2 inches in from the tip of the lob­ster’s head. Firmly press the tip of the knife down­ward through the shell, then swiftly bring the blade down to­ward the cut­ting board to cut cleanly through the head. Trans­fer the lob­sters to a large rimmed bak­ing sheet.

2 Tear off the tails and large claws, and rinse or re­move any in­nards as needed. Make a long ver­ti­cal cut through the soft un­der­side of the tails, be­ing care­ful not to cut through the hard outer shell. Set aside the large claws and tails (save the bod­ies and small claws for an­other use).

3 In a medium pot, add the pota­toes and enough wa­ter just to cover; sea­son gen­er­ously with salt. Cook over medium-high heat un­til ten­der, 10–12 min­utes. Drain and keep warm.

4 Mean­while, pre­heat a grill to high heat. Rub the re­served lob­ster claws and tails, tomatil­los, corn, and gar­lic heads all over with olive oil and sea­son with salt; place on the bak­ing sheet and set next to the grill.

5 Set the corn and gar­lic at the edges of the grill where the tem­per­a­ture is slightly cooler. Put the lemons, cut sides down, in a hot­ter zone. Add the lob­ster claws and tails to the hottest area of the grill in a sin­gle layer. Re­move the lemons once well charred on the cut sides, about 5 min­utes. Cook the lob­ster parts, turn­ing as needed, un­til the shells are bright red and charred in places and the tail meat looks opaque, 6–7 min­utes for the claws and 7–9 min­utes for the tails. Cook the corn and gar­lic, turn­ing and stack­ing the cobs oc­ca­sion­ally to avoid overblack­en­ing, un­til the ker­nels and gar­lic heads are charred and ten­der, about 15 min­utes. Re­move ev­ery­thing to the bak­ing sheet and keep warm. Quickly add the tomatil­los to the grill and cook, turn­ing oc­ca­sion­ally, un­til well charred and soft­ened but not mushy, 3–4 min­utes. Re­move to the bak­ing sheet.

6 Toss the boiled pota­toes with the tomatil­los and sea­son the mix­ture with more salt, pep­per, and oil; toss again to coat.

7 To serve, line a large plat­ter with fresh dill and ar­range all in­gre­di­ents to­gether, in­clud­ing the oys­ters, or serve the lob­ster parts with the veg­eta­bles and shucked oys­ters on the side. Sea­son the melted but­ter gen­er­ously with salt, and brush some of it on the lob­ster and corn. Serve hot with more but­ter on the side for dip­ping.

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