Grilled Lobster with Warm Corn, Chanterelle & Bacon Salad

This is the kind of dish that makes a backyard dinner feel like a restaurant event. Split lobsters get a quick steam to start the cooking, then finish on the grill basted in basil butter until the shells turn bright red and the meat picks up smoky char marks. The warm salad alongside is just as impressive: golden chanterelle mushrooms, fresh corn kernels, crispy bacon, and frisee tossed with sherry vinegar.

The par-steam-then-grill technique is smart. Four minutes in steam cooks the lobster about halfway, then shocking it in cold water stops everything dead. When you split and grill from there, the meat finishes gently and stays tender instead of turning rubbery from too much direct heat. Brushing with basil butter on both sides builds a fragrant, herby crust.

The salad is built in layers in the same pan. Bacon goes first, rendering its fat for flavor. Chanterelles brown in olive oil next, developing those gorgeous golden edges. Then corn and red onion get a quick saute before the peppers and frisee join at the end. The frisee should just barely wilt, keeping some bite against all that richness.

Sherry vinegar in the dressing adds a mellow acidity that cuts through the butter-soaked lobster and smoky bacon without being sharp.

Chef Tips

• Don’t skip the cold water shock after steaming. It prevents overcooking and makes the lobster easier to handle when splitting
• Grill meat side down first to get those char marks, then flip shell side down to finish. The shell protects the meat from direct flame
• Saute the chanterelles in a single layer. Crowding the pan steams them instead of browning them
• Have everything prepped and ready before starting the salad. It comes together fast and waits for no one

Variations

• Substitute oyster mushrooms or cremini if chanterelles are unavailable or out of season
• Use grilled corn instead of sauteed for an extra layer of smoky flavor in the salad
• Replace frisee with arugula for a peppery bite that stands up to the rich lobster