Platter filled with grilled lobster and chimichurri potato salad.

Grilled Chimichurri Lobster and Chimichurri Potato Salad

Drizzle fresh chimichurri sauce over grilled lobster and toss it with an herbaceous potato salad to create an easy twist on summer classics!

Platter filled with grilled lobster and chimichurri potato salad.
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 my own unique spin. I landed on seafood and potato salad! To find more classic summer recipes with a unique spin visit Bertolli Spring & Summer Recipes.

Platter filled with grilled lobster and chimichurri potato salad.

My son followed me through the store, as we made our way to our friends, the butchers, who were setting things 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 for summer grilling.

Fresh lobster being prepped for the grill.

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 summer solstice, and it seemed an adequate reason to satisfy the lobster craving.

Glass bowl filled with ingredients for potato salad.

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 in into an herbaceous potato salad.

Selection of Bertolli olive oils and vinegar in a kitchen.

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. Try it for your next barbecue!

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, the 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 the Extra Virgin Olive Oil, it is beautifully suited for high heat cooking such as grilling.

But the cold-pressed Extra Virgin Olive Oil has incredible flavor and made it perfect for the chimichurri itself. It added 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.

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. Try it for your next barbecue!

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. Try it for your next barbecue!

GRILLING LOBSTER IS EASY

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 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 leaves is to grill 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!

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. Try it for your next barbecue!

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 meal was a summer al fresco dining dream come true!

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. Try it for your next barbecue!

Disclosure: This 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?
MORE SEAFOOD RECIPES TO TRY

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How to Boil Lobster
Lobster Cobb Salad
Seared Scallops with Citrus Salsa
Crab and Corn Chowder (Dairy Free)

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.
Course Dinner, Main Course, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 592kcal

Ingredients

For the Chimichurri Sauce:

  • 4 large garlic cloves
  • 2 1/2 cups fresh cilantro
  • 1/2 cup 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

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 still have some shape. Strain the potatoes in a colander, then lightly cover with a kitchen towel and let it sit for about 5-10 minutes. Transfer 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
Did you make this recipe?I'd love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante

Comments

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  1. Liz Ber

    Ha, ha! My son would say “steak!” But I’d be happy with this gorgeous potato salad!!! Stunning.

    Reply
    • Liren Baker

      Oh well, who doesn’t love steak? That would probably be my husband’s pick (that or prime rib!). The potato salad would go really well with steak, actually ;)

      Reply
  2. Samantha @ Ferraro Kitchen

    This looks amazing!!! And now I’m craving lobster!! Smart kid..lol We’ve been eating chimichurri all summer too, but I’ve never added vinegar into it?? Love that idea!

    Reply
    • Liren Baker

      He’s definitely a smart cookie, but gosh, he really begs for lobster all the time, lol! You’ve got to try adding a little vinegar to chimichurri, it’s the best!

      Reply
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