Grilled Trifecta: Lobster, Corn, & Pineapple

The grilling cookbook was up next and we decided to have a grill night, so of course it rained. Poor Gray got a little wet along with the food, but it didn’t dampen out spirits and we still had a wonderful evening! We made the lobster and corn at the same time and ate that for supper, then fired the grill back up after dinner and had the pineapple rings. It made for an awesome, messy supper, but we broke out the linen napkins and some wine and had another date night!

Grilled Split Lobster

  • 2 lobsters (1.25 to 1.5 lbs each)
  • 8 T butter, melted
  • 2 T chopped fresh chives (optional)
  • Coarse salt & black pepper

1. Set up the grill for direct grilling and preheat to high.

2. Cut the lobsters in half as shown in Step 1 on page 333*. Remove the papery sacs from the heads and the veins from the tails, as shown in Step 2. Remove the claws. Turn the lobsters over a bowl to collect the juices. Combine butter and chives.

3. When ready to cook, brush and oil the grill grate. Place the lobster claws on the hot grate and cover the grill. Grill for 3 minutes. Brush the cut side of each lobster half with some butter, sprinkle with salt and pepper, place cut-side down on the grill, and grill for 3 minutes. Turn, add the reserved juices, and grill cut-side up for 6 to 8 minutes more, until the flesh is firm, white, and just cooked, basting with some of the butter. Do not overcook. The claws will be cooked in 12 to 14 minutes in all; the body in 8 to 10 minutes.

4. Transfer the lobsters to plates or a platter and serve with the remaining melted butter.

*Position the tip of the knife in the center of the lobster’s head. Plunge the knife blade between the lobster’s eyes. This kills the lobster instantly, although it may continue to twitch. Cut the lobster in half lengthwise, starting at the head and using a sharp knife. Work on a grooved cutting board to catch the juices; add these to the melted butter.*

Grilled Corn

  • 4 ears sweet corn in their husks
  • 6 T butter, at room temperature
  • 2 T minced fresh flat-leaf parsley
  • 1 clove garlic, minced
  • Coarse salt & black pepper

1. Set up the grill for direct grilling and preheat to high.

2. Fashion the husk of each ear of corn into a handle as shown in Preparing the Corn, Steps 1 and 2 on page 362**, and remove the corn silk.

3. Place the butter parsley, and garlic in a mixing bowl and whisk or beat until smooth and creamy.

4. When ready to cook, lightly brush each ear of corn with a little of the garlic-parsley butter and arrange on the hot grate, positioning the ears in such a way that the husks are away from the fire. [We let the husks overhang the front so they weren’t actually on the grill very much.] Grill the corn until the kernels are handsomely browned all over, 8 to 12 minutes in all, turning as needed, brushing with the remaining butter, and seasoning generously with salt and pepper. Remove the corn from the grill and serve at once.

**Strip back the husk, starting at the top of the ear of corn; the motion is rather like that of peeling a banana. Leave the husk attached at the stem end. Remove the corn silk and fold the husk back over the stalk. Tie the husk with string to form a handle.**

Coconut-Grilled Pineapple

  • 1 ripe golden pineapple
  • 1 can (14 ozs) unsweetened coconut milk
  • 1 1/2 cups turbinado or granulated sugar
  • 1 t ground cinnamon
  • Sprigs of fresh mint, for garnish
  • 1 quart vanilla ice cream or frozen yogurt for serving (optional)

1. Set up the grill for direct grilling and preheat to high.

2. Peel, slice, and core the pineapple as shown in Preparing the Pineapple, Steps 1 through 4 on pages 425 and 426***. [Or you could just use a can of pineapple rings as we did and skip this part.] Shake the coconut milk well before opening the can. Pour it into a wide, shallow bowl. Place the sugar and cinnamon in another wide, shallow bowl and stir with a fork to mix.

3. When ready to cook, brush and oil the grill grate. Dip each pineapple slice first in coconut milk, then in the sugar mixture, shaking off the excess between each dipping. Arrange the slices on the hot grate and grill until nicely browned on both sides, 4 to 6 minutes per side. If a crosshatch of grill marks is desired, rotate each slice 60 degrees after 2 or 3 minutes on each side. Transfer the pineapple slices to plates or a platter for serving and garnish with mint sprigs. Or serve in bowls over ice cream, if desired. The pineapple can be served either hot or cold.

*** Grab the pineapple firmly in one hand and its leaves in the other. Twist them in opposite directions to separate the leaves from the fruit. Cut off the rind, first from the top and bottom of the pineapple, then from the sides. Cut it off in lengthwise strips, slicing deep enough to remove the eyes. Cut the pineapple crosswise into 1/2-inch thick slices. Use a melon baller or fruit corer to remove the fibrous corn from the center of each slice to make a ring.***

From: How to Grill by Steve Raichlen

Katie: These look like a lot of directions, but it really wasn’t too hard to get this all together. We prepped everything before hand (which always helps) and then the grilling went fairly fast, even in the rain! All the recipes were delicious, although Gray says that steamed lobster is better than grilled and is easier to make as well as easier to eat. I have never had lobster before, except when Gray has let me taste his lobster tail at a restaurant, and I thought it was great, though hard to eat. The corn was just wonderful and we will be making that more often! It tastes even better than the corn booth at the NC State Fair which we go to every year. The pineapple rings were tasty as well, but very sweet. We couldn’t eat very many, so it was good we only made five rings. We didn’t get the ice cream and thought that we probably should have. A nice vanilla ice cream would have been perfect on top. They were very attractive and would make a great dessert to serve guests.

Gray:  I love this cookbook.  I have had it for years, and I think that if you want to be able to grill a lot of different dishes and do it well, this book is a great one to own.  Steve Raichlen has a great deal of respect and love for all styles of BBQ, and gives them all their moment in the sun.  What I did was a grilled version of a clambake, minus the clams. I had Lobster, corn, and potatoes, but I winged that (recipe to follow).  There were several things going on at once: I have wanted to try this lobster forever, they had corn on sale at the store, we had volunteer potatoes from the garden, and the ingredients for the pineapple dish that we had never remembered to make were still in the pantry. So you get a grilled trifecta of recipes this week.  Everything turned out great.  We only cooked one lobster, because we were scared to trash $30 worth of ingredients with something we had never tried.  I thought it was wonderful, but I think I like good old fashioned steamed lobster better, it lets that sweet flavor shine through, and as much as I love grilled food, I think the smokiness overpowered the subtle flavor of the lobster.  The corn was our big winner. It was the best grilled corn I have made, and it was incredibly simple and delicious.

Bonus Potato recipe: Take small new potatoes, cut them in half or quarters (depending on the size) lengthwise, and boil till barely done ~12-15 minutes.  Drain and rinse in cold water.  Pat dry and brush with butter. Grill for 5-6 minutes or until slightly crisped.

This entry was posted in Main Dishes, Seafood, Side Dishes, Weekly Recipes and tagged , , , , , , , . Bookmark the permalink.

2 Responses to Grilled Trifecta: Lobster, Corn, & Pineapple

  1. Rock Kitaro says:

    Not bad!! Thanks for this

  2. Hope you enjoy as much as we did!

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