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From ANAGO, Boston, MA
Wood Grilled Lobster with Native Corn and Tomato Broth Greens and Fresh Herbs

.... Serves 4

Ingredients:
  • Four 1 1/2 pound lobsters
For the Corn and Tomato Broth:
  • 6 ears of corn
  • 12 plum tomatoes, cored, juiced, and seeded
  • 2 Tablespoons chopped garlic
  • 1 large onion, diced
  • 2 cups water
  • salt and pepper to taste
  • 2 Tablespoons chopped fresh herbs (combination of parsley and thyme)
For the Basmati Rice:
  • 1 cup Basmati rice
  • 1 Tablespoon butter
  • salt and pepper
For the Greens:
  • 1 Tablespoon unsalted butter
  • 2 Tablespoons of chopped garlic
  • 1 pound spinach leaves, washed and rough chopped
  • 1 pound broccoli rabe, washed and rough chopped
  • Salt and pepper


Lobster
Bring a large pot of cold water to a rolling boil. Add a handful of salt. Plunge lobsters into boiling water. Par boil for three minutes. Remove the lobsters and chill on ice.

When lobsters are cool enough to handle, split down the center, Remove vein, tomalley, and roe (if there is any). Lightly brush the lobsters with olive oil. Set aside.

Prepare a charcoal grill. When the coals are covered with a light gray ash, place the lobster halves on the grill. Grill for 2 minutes per side.

Corn and Tomato Broth
Scrape corn kernels from cobs. Set aside. Core, juice, seed, and rough chop tomatoes. Set aside. Film a large heavy skillet over medium heat with olive oil. When oil is hot, sauté garlic. When garlic softens, add diced onion and continue to cook for five minutes. Add water, corn kernels, and tomatoes. Cover. Let cook for 15 minutes. Add chopped herbs, salt and pepper to taste. The corn and tomato broth may be prepared two hours ahead of time.

Basmati Rice
Wash the rice in several changes of water until the water runs clear. Place the washed rice in a 2 quart pan along with the butter and salt and pepper. Add 6 cups of water. Cover and cook over low heat until the water is absorbed. Set aside.

Greens
In a heavy skillet over medium high heat, melt the butter. When the butter begins to foam, add the chopped spinach and rabe. Let the greens wilt. Continue cooking for approximately five minutes until the greens are done.

Serving
Cut the lobster tails in half. Cut claws and knuckles in half.

Divide the corn and tomato broth between four large soup bowls. Top each serving with a quarter of the greens and the pieces from one lobster. Serve immediately.


Wine suggestions: California Chardonay for oaky, buttery flavor.
Sancerre or Muscadet for a lighter crisper wine.




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