This Chef Lynn Crawford recipe was inspired by the 150th Anniversary of the Charlottetown Conference in PEI and the on-island events, festivities and activities it has to offer throughout the year.
1 stick (½ cup) unsalted butter, melted
1 teaspoon adobo sauce from a can of chipotle peppers in adobo
1 teaspoon lemon zest
2 tablespoons lemon juice
1 tablespoon finely chopped cilantro
1 teaspoon salt
½ teaspoon pepper
* Stir together all ingredients. Set aside.
Lobster and Sweet Corn
2 whole lobsters (about 1 ½ pounds each)
2 ears sweet corn, shucked and cut crosswise in half
2 lemons, cut crosswise in half
½ cup reserved chipotle-lemon butter
Bring a large pot of water to a boil over medium-high heat, add lobsters, cover, and cook until lobsters turn red and are almost cooked through, about 8 minutes, then immediately shock in ice water, pat dry and cut in half lengthwise. Set aside.
Preheat barbecue to medium-high, oil grid, and place lobsters flesh-side-down and grill for 3 minutes, turn over, slather with chipotle-lemon butter and grill 3 minutes more. Transfer lobster to a platter and keep warm.
To grill, add corn and lemon halves and grill until slightly charred, about 5 minutes, brushing corn with chipotle-lemon butter several times during cooking time. Serve on platter with lobster.
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Chef-Owner of Ruby Watchco in Toronto, host of Pitchin' In & Chopped Canada on Food Network Canada & The Cooking Channel