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Chef Hunter Morton's Herb Grilled Lobster with Asparagus & Chipotle BBQ Glazed Squash
Herb Grilled Lobster
Recipe By Chef Hunter Morton
2 each 1 ½ lb. Lobsters
¼ cup olive oil
Garlic Butter
8 Tbsp. soft butter
1/4 cup spring garlic, chopped fine
1 Tbsp. parsley, chopped
1 Tbsp. tarragon, chopped
1 Tbsp. chives, chopped
1 each lemon, zested
1 Tbsp. old bay
Heat Grill for 12 Minutes
Combine all garlic butter ingredients together in bowl and chill.
Split Lobster in half lengthwise, remove tomalley (the green stuff inside), crack claws
Drizzle lobster with oil, season with salt & pepper
Place lobster on hottest part of grill cut side down
Cook for 3- 4 minutes
Flip Lobster over, top with some of lemon-garlic butter
Grill for 5 additional minutes, and then remove from grill, top with more lemon-garlic butter
Serve Hot.
Enjoy!
Smoky Brown’s Harvest Asparagus
1 lb. asparagus, trimmed
¼ cup mayonnaise
1/8 cup extra virgin olive oil
3 Tbsp. lemon Juice
1 garlic clove, crushed
1 Tbsp. smoked Paprika
1 Tbsp. cumin powder
2 Tbsp salt
Whisk oil into mayonnaise; add lemon juice, paprika, cumin, salt
Add asparagus, let sit 30 minutes
Grill asparagus over moderate heat for 5 minutes, turning as needed.
Asparagus should char and blister
Remove from grill. Season if needed
Chipotle BBQ Glazed Rosedale Squash
3 medium zucchini cut in half
3 medium yellow squash cut in half
Chipotle BBQ Sauce
½ cup ketchup
¼ cup chipotle peppers, puréed
¼ cup Worcestershire sauce
3 Tbsp. brown sugar
3 Tbsp. molasses
3 Tbsp. cider vinegar
3 Tbsp. lemon juice
1 Tbsp. dijon mustard
2 tsp. salt
1 tsp. pepper
Combine all ingredients
Place squash in BBQ sauce let sit 10 minutes
Place squash on hot spot on grill
Turn after 2 minutes, brush on more sauce
Cook another 3 minutes, turning as needed
Serve hot
