Grilled Kennebunkport Lobster with Barbecue Mayonnaise

Enjoy a backyard grilled lobster feast Kennebunkport, Maine-style, served with a tasty barbecue mayonnaise and a fresh corn salad.

Recipe Ingredients:

Barbecue Mayonnaise:
1 teaspoon olive oil
1/4 cup shallots, diced
1 clove garlic, chopped
6 smoked tomatoes
1 teaspoon horseradish
2 large egg yolks
1 teaspoon Dijon mustard
1/4 cup red wine vinegar
2 drops Tabasco sauce
1 cup olive oil
2 drops Worcestershire sauce
1/2 small lemon
Salt and fresh ground pepper to taste

Corn Salad:
4 ears corn
1 red onion, diced
2 tomatoes, diced
1 tablespoon rice wine vinegar
1 teaspoon parsley, chopped
1/4 cup olive oil
Salt and fresh ground pepper to taste

Grilled Lobster:
2 Maine lobsters (1 1/2 pounds each)

4 servings of mixed greens

Cooking Directions:

1. For the Barbecue Mayonnaise: In a teaspoon of olive oil, sauté the diced shallots and garlic over medium heat for 3 to 4 minutes.
2. Transfer to a blender and blend with the smoked tomatoes and horseradish. Add the egg yolks, mustard, red wine vinegar, and Tabasco sauce.
3. While blending, slowly add the olive oil to form a mayonnaise. Add the Worcestershire sauce and a squeeze of lemon juice. Season to taste and reserve in a container.
4. For the Corn Salad: Grill the corn and cut off the cob into a bowl.
5. Mix in the diced red onion and tomato. Add the rice wine vinegar, parsley, olive oil, salt, and pepper. The salad can be prepared up to one day in advance and kept refrigerated.
6. Grilled Lobster: Steam the lobster for 5 minutes. Cut in half length-wise, clean out head area, and cut open claws and knuckles.
7. On a hot grill place the lobster flesh side down for 5 minutes.
8. Then turn the lobster over so the shell side is down and brush the lobster liberally with the barbecue mayonnaise. Continue to cook shell side down for another 5 minutes or until the flesh is firm to the touch.
9. To Serve: Place the lobster halves on a bed of mixed greens dressed in the barbecue mayonnaise and fill the head of the lobster with the corn salad.

Makes 4 servings.

Recipe provided courtesy of Maine Lobster Promotion Council.