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.
additional extra virgin olive oilI used Bertolli Extra Virgin Olive Oil, for drizzling
For the Grilled Lobster:
2lobsters1 1/2 pounds each, split lengthwise, and cleaned
1/4cupBertolli 100% Pure Olive Oil
chimichurri sauce
additional extra virgin olive oilI used Bertolli Extra Virgin Olive Oil, for drizzling
Prevent 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 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.