Listen to the music of the moment people, dance and sing...

This Fourth of July I wanted to prepare something slightly more special than the typical hamburgers and hot dogs (not that there is anything wrong with those delicious bites). I have been contemplating the idea, and simply could not make a decision... until I was gifted with two large live lobsters. Not knowing our schedule for the day I went ahead and cooked them yesterday, and removed all the meat from the shells. Today I settled on lobster rolls (this was a portable decision for a picnic to the beach fireworks), only I made a vinaigrette instead of the traditional mayonnaise. I kept the ingredients very simple as I hoped for the focus to stay on the sweet lobster. The lobster went on garlic butter grilled hot dog buns. Simple, decadent, and mouthwatering. Grilled corn on the cob with jalapeno lime butter (yes, I had to sneak spice in somewhere) was the side dish for this holiday meal. The two lobsters (they were big guys) gave us enough for four fully packed rolls.

Ingredients:

2 live lobsters ( or more for more rolls, this could serve 3 or 2 hungry people)

3 T fresh lemon juice

1/3 C extra-virgin olive oil

1/3 C thinly sliced scallions

1/4 C finely chopped peeled celery

1/4 C chopped flat-leaf parsley

1/2 stick unsalted butter

3 garlic cloves, smashed

4 hot dog buns, preferably top-split

lemon wedges

Directions:

Prepare grill for direct-heat cooking over medium-high heat. 

Plunge 2 lobsters headfirst into a large pot of salted boiling water and cook, partially covered, over medium-high heat 8-9 min from time they enter water. Transfer with tongs to an ice bath and let stand until completely cooled.  Remove meat from claws, joints, and tails. ( I saved the shells and all extras to make stock!!) Coarsely chop meat.

Whisk together lemon juice, oil, and 1/2 tsp salt in a large bowl. Whisk in scallions, celery, and parsley, then add lobster and gently toss. Season with salt.

Melt butter with garlic in a small saucepan over low heat, mashing garlic with a spoon.

Brush inside of buns with garlic butter. Grill, buttered side down, until golden, about 1 minute.

Fill buns with lobster.

1 jalapeno pepper

Cooking spray 

7  t unsalted butter, softened

1 t grated lime rind

2 t honey

1/4 t salt

6 ears shucked corn

Preheat grill to medium-high heat.Place jalapeno on grill rack coated with cooking spray; cover and grill for 10 minutes or until blackened and charred, turning occasionally.

Place jalapeno in a small  bag, and fold tightly to seal. Let stand for 5 minutes. Peel and discard skins; cut jalapeno in half lengthwise. Discard stem, seeds, and membranes. Finely chop jalapeno. Combine jalapeño, butter, lime rind, honey, and salt in a small bowl; stir well.

Place corn on grill rack. Cover and grill for 10 minutes or until lightly charred, turning occasionally. Place corn on serving plate; brush with jalapeno butter.

Until tomorrow...Peace.