2023年6月9日 · Decadent lobster tails and seasonal sweet corn on the cob are slathered in lemony oil, then grilled to perfection. A lightly spicy sauce of Fresno chiles, garlic and cherry tomatoes—also cooked ...

If using wooden skewers, soak them in water for 30 minutes before grilling. Prepare a grill for medium-high heat and brush the grill grates with oil.

Add the lobster head halves and steam in the shallot butter, about 3 minutes. Carefully add the cognac and cook down until there is very little liquid left in the skillet, 2 to 3 minutes.

Fill a very large (18- to 20-quart) stockpot 3/4 full with water, add 2 tablespoons of salt, cover and bring to a full rolling boil. Immerse the lobsters in the water and cook for 10 minutes ...

Preheat the oven to 425 degrees F. Position a wire rack on a baking sheet and set aside. Bring a small pot of water to a boil. Put the lobster tails in a large heatsafe bowl, pour in boiling water ...

Turn off the heat and add the lobster, kielbasa, and peas and stir gently. Cover the paella, and allow it to steam for 10 minutes. Sprinkle with the parsley, garnish with lemon wedges, and serve hot.

Roughly chop the lobster meat. Transfer to a bowl and chill 15 minutes. Meanwhile, whisk the mayonnaise, 4 tablespoons melted butter and the juice of the remaining lemon in a large bowl.

Cut the reserved lobster meat into 1/2-inch pieces. Heat the cream in a small saucepan over low heat until warm; keep warm. Position an oven rack 6 inches from the broiler and preheat the broiler.