Grilled Chimichurri Lobster and Chimichurri Potato Salad

Grilled Chimichurri Lobster and Chimichurri Potato Salad is the easiest feast to come off the grill! A simple chimichurri made with good olive oil and red wine vinegar adds zing to grilled lobster and an herbed potato salad.

This summer, I teamed up with Bertolli Olive Oil to remix classic summer recipes. I spun the Bertolli Olive Oil bottle to see what classic summer cuisine I get to recreate with a unique spin. I landed on seafood and potato salad!

To find more classic summer recipes with a unique spin visit Bertolli Spring & Summer Recipes.

For Love of Lobster

My son followed me through the store as we made our way to our friends, the butchers, who were setting up for their busy morning. “What do you think we should grill tonight?” I asked him, looking for some inspiration.

“Lobster,” he answered, without hesitation.

I should have known! It was silly of me to ask, because 99.999% of the time, his answer is always the same. Lobster. If he could eat just one food every single day, it would be lobster. I’m afraid my little guy has very expensive taste. Lobster is forever and always his true love. It’s what he asks for no matter the occasion, whether it’s his birthday, Christmas, or a random Wednesday night of summer grilling.

Once in a while, we will indulge at his urging. It doesn’t take much to twist our arm, just a good excuse. Our excuse that night was that it was the Wednesday after the summer solstice, and it seemed an adequate reason to satisfy the grilled lobster craving.

Chimichurr-ize It

Here’s the thing, mention the word grill and I start to crave something else — a good chimichurri sauce. I’ll drizzle it over flank steak, eggplant, seared ahi tuna, and even dunk some grilled steak fries in it (this one, perhaps being my favorite of them all).

I began to envision two more ways to chimichurr-ize our meal. Drizzling it over grilled lobster and tossing it into an herbaceous potato salad. Chimichurri Lobster and Chimichurri Potato Salad? Yes please.

How to Make a Good Chimichurri Sauce

The trick to a good chimichurri sauce, other than your favorite combination of fresh herbs, is the olive oil and the vinegar. Not all olive oil is the same, and I was excited to partner with Bertolli Olive Oil to use both their 100% Pure Olive Oil and Extra Virgin Olive Oil in this recipe.

To grill the lobster, 100% Pure Olive Oil was perfect for brushing on before the lobster hit the sizzle of the grill. Since it is a refined olive oil with a higher smoke point than Extra Virgin Olive Oil, it is beautifully suited for high-heat cooking such as grilling.

But cold-pressed Extra Virgin Olive Oil has incredible flavor, making it perfect for the chimichurri itself. It adds freshness and flavor to the sauce and is a nice substitute for mayonnaise, making it healthier. It also holds up better in the summer heat!

I also used the Bertolli Chianti Vinegar in the sauce, which brought zing to the chimichurri.

Grilling Chimichurri Lobster

Since this meal came together quickly, it turned out to be so easy for the weeknight. But a huge platter of lobster and potato salad would be a feast for your next weekend barbecue too! It will go well with anything else you may be serving, whether it’s steaks or pork chops. And since both the chimichurri sauce and the potato salad can easily be made the night before, all that is left to grill is the lobster.

Between you and me, this is my favorite way to prepare lobster. No large messy pots of boiling water to deal with, and grilling the lobster imparts it with a delicious smoky flavor, too. Not to mention, lobster is just as delicious cold, so if you really wanted, you could grill the lobster in advance, too. Heck, you could even chop up the meat and put it in the potato salad!

The tang of the sauce brought me back to the crab feasts we would enjoy when I was a little girl, dipping the sweet crab meat into a garlicky vinegar sauce – if you’ve never tried this, then you are in for a treat. If you don’t believe me, ask my son. This grilled chimichurri lobster and potato salad meal was a summer al fresco dining dream come true!

Disclosure: This post on Chimichurri Lobster is a sponsored conversation written by me on behalf of Bertolli. The opinions and text are all mine. Thank you for supporting brands that matter to me. Sponsored posts such as this help behind the scenes at Kitchen Confidante. All opinions in this post are, as always, my own.

Enjoyed this Chimichurri Lobster Recipe?
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Grilled Chimichurri Lobster and Chimichurri Potato Salad

Grilled Chimichurri Lobster and Chimichurri Potato Salad is the easiest feast to come off the grill! A simple chimichurri made with good olive oil and red wine vinegar adds zing to grilled lobster and an herbed potato salad.

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Course Dinner, Main Course, Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 592kcal

Author Liren Baker

Ingredients

For the Chimichurri Sauce:

• ▢ 4 large garlic cloves
• ▢ 2 1/2 cups fresh cilantro
• ▢ 1/2 cup fresh parsley
• ▢ 1/4 cup Bertolli Chianti Vinegar
• ▢ 1/2 cup Bertolli Extra Virgin Olive Oil
• ▢ 1 teaspoon kosher salt
• ▢ 1/8 teaspoon cayenne

For the Potato Salad:

• ▢ 2 lbs red potatoes
• ▢ 3/4 cup finely chopped red onion about 1/2 onion
• ▢ 1/2 cup chopped radishes
• ▢ 1/2 cup chimichurri sauce
• ▢ 1/2 cup chopped flat leaf parsley
• ▢ 1/3 cup fresh dill sprigs
• ▢ kosher salt to taste
• ▢ freshly ground black pepper to taste
• ▢ additional extra virgin olive oil I used Bertolli Extra Virgin Olive Oil, for drizzling

For the Grilled Lobster:

• ▢ 2 lobsters 1 1/2 pounds each, split lengthwise, and cleaned
• ▢ 1/4 cup Bertolli 100% Pure Olive Oil
• ▢ chimichurri sauce
• ▢ additional extra virgin olive oil I used Bertolli Extra Virgin Olive Oil, for drizzling

COOK MODEPrevent your screen from going dark

Instructions

Make the Chimichurri Sauce:

• Using a food processor, finely chop the garlic. Add cilantro, red wine vinegar, oil, salt, and cayenne pepper, and pulse until the cilantro is finely chopped. Set aside or store in the refrigerator if making in advance.

Make the Potato Salad:

• Boil a large pot of salted water. Drop in the potatoes and cook for about 10 minutes, or until a knife easily inserts into the potatoes, but be careful not to overcook the potatoes. You want them to retain some shape. Strain the potatoes in a colander, lightly cover with a kitchen towel, and let it sit for about 5-10 minutes.
• Transfer the potatoes to a bowl along with the onions and radishes. Toss in about 1/4 cup of the chimichurri sauce, adding more if necessary. Fold in the parsley and dill, and season to taste with salt and pepper.
• Right before serving, stir in another drizzle of Bertolli Extra Virgin Olive Oil.

Make the Grilled Lobster:

• Preheat the grill to high heat. Trim the claws off the lobster. Lightly brush the lobster tails and claws with Bertolli 100% Pure Olive Oil and put on the grill, placing the tails onto the grill flesh side down.
• Cook for about 3 minutes, then flip the lobster and cook the other side for another 3-4 minutes, or until the lobster is bright red and cooked. Flip the lobster tails again, and brush the lobster with the chimichurri sauce.
• Remove from the grill. Brush with additional chimichurri sauce and drizzle with Bertolli Extra Virgin Olive Oil.

Notes

Make it ahead: Prepare the chimichurri sauce and potato salad the night before you plan to serve this meal. All that’s left is to grill the lobster!

Alternatively, you could also grill the lobster in advance and serve it cold.

Nutrition

Calories: 592kcal | Carbohydrates: 41g | Protein: 16g | Fat: 41g | Saturated Fat: 6g | Cholesterol: 80mg | Sodium: 906mg | Potassium: 1341mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1348IU | Vitamin C: 37mg | Calcium: 109mg | Iron: 3mg

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