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G RILL ED LOBS T ER TAI LS
4) While the grill heats, bring a large pot of generously salted water to a boil. Stir in
the pasta and follow package directions to cook until al dente. Drain the pasta,
return it to the pot, drizzle with enough olive oil to generously coat, and use
a spatula to gently combine. Add the lemon zest, butter, herbs, and chile and
toss again, then season to taste with salt and pepper. Set aside while you grill
the lobster.
5) When the coals are glowing red and covered with a fine gray ash, place the tails
shell-side down and the lemon halves directly on the grates over direct heat,
close the grill, and cook until the lemons are nicely charred (about 2 minutes)
and the lobster meat is opaque and springy to the touch, and the internal
temperature reads 135°F on an instant-read thermometer.
6) Remove the lemons and lobster from the grill and cool for 5 minutes. Taste the
pasta and add more salt and pepper as desired and serve in shallow bowls,
garnished with grated Pecorino and a drizzle of olive oil and topped with a
lobster tail and charred lemon halves.
GRI L L OFT EN & HAVE F UN
Just like pie crusts and biscuits, grilling requires a "feel," for both managing
the heat and gauging doneness, that improves with repetition. The more you
grill, the better you'll become and the more you'll enjoy the process.
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P KG O | OWNE R'S GU IDE
R E C I P E S
With
L ITTL E S TA RS
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