One of Connecticut’s great local food bounties is to be found along our shore-line. Norm Bloom & Sons have been managing that bounty for generations, helping to bring some of the east coast’s best shellfish to our tables, and this grilled lobster recipe makes use of it! To see this recipe in action and learn more about the shellfish harvesting process, check out Chef Plum’s latest road…err…sea trip on Edible Nutmeg on the Road!
- 2 Copps Island Oysters lobsters, par-cooked, cut in half, and cleaned
- ½ cup cilantro, chopped
- 1 green chili or jalapeño, diced
- 2 tablespoons rum
- 1 stick of butter (salted), at room temperature
- 1 clove garlic, crushed and diced
- 1 bunch of asparagus
- 1 teaspoon salt
- 1 tablespoon olive oil
- In a mortar, use a pestle (or a bowl with a fork) to mix the garlic, green chili, butter, and rum. The butter should have a paste-like consistency.
- After par-cooking the lobsters, remove the claws and set aside. Cut the lobsters in half, length-wise, and clean. Crack open the claws with the back of a knife. Brush and/or press the butter mixture on and into the lobsters, including the claws. Let the butter rest, the longer the better!
- Brush asparagus with olive oil and sprinkle with salt.
- Place the lobsters and claws on a grill set to medium heat. Use the butter to baste the lobster meat on the open side of the shell. Add asparagus to the side of the grill, turning frequently to prevent burning.
- Remove finished asparagus to a platter. Once the lobster shells have become marked by the grill, remove them to the platter, amid the asparagus, and sprinkle with cilantro. Ready to serve! (And pairs perfectly with a dry rose wine!)
> Copps Island Oysters: 7 Edgewater Place, Norwalk; 203-866-7546; coppsislandoysters.com