In the summer, my dad is all about the grill (no surprises there). But when I really think about cooking together at the beach, my mind immediately jumps to juicy boiled lobsters and a mess of potatoes and veggies. My dad taught me all the secret places to find most flavorful chunks of meat, and the necessity of having a variety of butters for even more decadence. You’re going to want a crowd for this Father’s Day feast—thanks, dad!
4 1–2 lbs live lobsters
1 bunch thyme
2 bay leaves
1 bunch parsley
1 tablespoon peppercorns
2 sticks unsalted butter
2 cloves garlic
1 tablespoon hot sauce
1 red bell pepper
1 orange bell pepper
1 large red onion
2 yukon gold potatoes
Preheat oven to medium-high. Halve 2 lemons and thinly slice remaining lemon. Rinse all produce. Thinly slice chives. Mince garlic. Cut zucchini and eggplant into .25-inch planks lengthwise. Quarter peppers and remove and discards seeds. Peel onion and cut into .25-inch rings.
Pierce potatoes all over with a fork, then place on a heatproof plate. Microwave until beginning to soften, turning once, about 3-5 minutes total. Once cool enough to handle, cut potatoes lengthwise into .25-inch slices.
Prepare Lobster Boil
Place a very large pot (big enough to comfortably hold all the lobsters) of water over high heat and bring to a boil. Add 1 lemon, thyme, bay leaf, and peppercorns.
Toss vegetables with 2 tablespoons olive oil and season all over with 1 teaspoon salt and pepper as desired. Arrange in a singly layer on the grill and grill until marks have formed and vegetables are tender, about 6-8 minutes per side depending on your grill. Arrange on a serving platter and garnish with half the chives.
Once water has come to a rolling boil add lobsters, head first, to pot and cover. Cook until lobsters are bright red and flesh is cooked through but still tender, 12 minutes. Drain and place on a serving platter with lemon slices and parsley.
Make Fancy Butters
While lobsters cook, divide butter into 4 equal sized pieces and place each piece into a small heatproof bowl. Add garlic to one bowl. Microwave in 30-second intervals until completely melted. Add lemon to second bowl, remaining chives to third bowl, and hot sauce to fourth bowl. Season each with .125 teaspoon salt.
Serve lobster family style with fancy butters, grilled vegetables, and slaw plus bibs and claw crackers for eating. Get messy!
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