Labor Day is always bittersweet for me. It’s the unofficial end of summer, which is my favorite season. Yet it leads into fall with all the new ingredients and meal pairings. I always celebrate this momentous occasion with a special meal. And this year it’s my Grilled Lobster with Zucchini & Corn Hash. Nothing screams summer to me like lobster. When combined with farmers’ market ingredients like corn and zucchini, it’s an explosion of summer on the plate!
For the pairing, I like a nice, full-bodied Chardonnay. The richness of the wine perfectly complements the delicate lobster meat and decadent clarified butter. I prefer an unoaked French Chardonnay from Burgandy. But a nice, buttery California Chardonnay works just as well. To learn more, check out my French White Burgundy pairing page.
Hold on to summer as long as you can but get ready for some great fall pairings!
Grilled Lobster with Zucchini & Corn Hash
September 2, 2021
: 4
Ingredients
- 4 4-6 oz. lobster tails
- 1 .5 sticks unsalted butter
- 1 tablespoon extra virgin olive oil
- 4 ears of fresh summer corn
- 2 small zucchini
- ½ tablespoon honey
- 1 whole lemon
- 1 tablespoon of preserved lemon
- 1 tablespoon of fresh tarragon
- 1 tablespoon of fresh chives
- Kosher salt and freshly ground black pepper to taste
- 4 wooden skewers, soaked in water for an hour
Directions
- Step 1 To prepare the lobster tails, place each tail on a cutting board. Using a sharp knife or kitchen shears, cut through the top of each tail lengthwise to open the shell slightly. You do not want to cut all the way through. Using your fingers, open the shell gently and place ½ teaspoon butter over the lobster flesh. Use a wooden skewer, starting at the underside of the bottom of the tail, and thread along the inside bottom shell. This will prevent the lobster from curling up while cooking. Then, wrap each lobster tail in heavy-duty aluminum foil. Set aside.
- Step 2 To make the clarified butter, cut 1 stick of unsalted butter into quarters. Put the butter in a glass measuring cup and place it in the microwave on high heat for 2 minutes. Remove from microwave and let stand for 1 minute. Spoon the foamy layer off the top and discard. Set aside.
- Step 3 To make the hash, chop the zucchini into small dice. Remove the corn from the cob. My method is to place a small bowl upside-down inside a large bowl. Then stand the flat side of the corn on top of the smaller bowl and use a sharp knife to cut the corn from the cob.
- Step 4 Melt 2 tablespoons of butter and 1 tablespoon olive oil in a large saute pan. Add zucchini and corn to the pan and cook for 4 minutes on medium heat. Add the honey and cook for another minute. Remove from heat, season with salt and pepper, chives, tarragon, and preserved lemon.
- Step 5 Prepare the grill to medium-high heat. Place the lobsters on the grill and cook for 3 minutes per side. Remove from the grill and carefully open the foil packet and discard the foil.
- Step 6 To serve, place the hash on a large platter. Place the lobster on top of the hash. Serve with clarified butter, lemon wedges. Garnish with fresh tarragon and chives.
