Grilled lobster with spaghetti, corn, tomato, and green bean salad – The Boston Globe

Serves 4


½ cup pine nuts
cups tightly packed fresh basil leaves
3 cloves garlic, chopped
½ teaspoon salt
Pinch of pepper
½ cup olive oil
¼ cup freshly grated Parmesan

1. In a dry skillet over medium heat, toast the pine nuts, shaking the pan often, for
5 minutes or until golden. Set aside 2 tablespoons of the nuts for the garnish.

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2. In a food processor, pulse the basil, garlic, pine nuts, salt, and pepper 4 to 5 times. With the machine running, add the olive oil in a slow steady stream.

3. Remove the pesto from the work bowl and fold in the Parmesan. Taste for seasoning, and add more salt and pepper.


Salt, to taste
4 ounces spaghetti
1 tablespoon olive oil
12 green beans, stemmed and cut into ¼-inch pieces
4 small ripe tomatoes (in various
colors), cored and cut into wedges
½ bunch fresh chives, thinly sliced
Grated rind and juice of 1 lemon
6 fresh leaves basil, cut into thin

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1. Bring a pot of salted water to a boil. Add the spaghetti, and cook, stirring occasionally, for 8 minutes or until it is cooked through but still has some bite. Drain and without rinsing, transfer to a salad bowl. Add
the olive oil and toss to combine; cool.

2. Add more water and salt to the pot and bring to a boil. Add the green beans and cook 1 minute. Drain and rinse with very cold water. Drain again and pat dry with
paper towels.

3. Add the green beans to the spaghetti with the pesto, tomatoes, chives, lemon rind and juice, and basil; toss well. Taste for seasoning and add more salt and pepper, if you like. Cover with plastic wrap and leave at room temperature for up to 30 minutes or refrigerate for up to 3 hours (let the salad come back to room temperature before serving).


4 lobsters (1½ pounds each), halved lengthwise
Salt and pepper, to taste
½ cup (1 stick) unsalted butter
2 cloves garlic, chopped
2 ears fresh corn, shucked
2 tablespoons olive oil
3 tablespoons panko crumbs
2 tablespoons freshly grated Parmesan
4 basil leaves (for garnish)
1 lemon, quartered (for serving)

1. Light a charcoal grill and let it burn down to coals. Push the coals to one side to create a cooler side. Or set a gas grill to high on one side and medium heat on the other.

2. Remove the claws from the lobsters and crack them with the back of a knife. Sprinkle the cut sides of the lobsters with salt and pepper.

3. In a saucepan over low heat, melt the butter with the garlic.

4. Place the lobsters on the hotter side of the grill, shell sides down. When the juices begin to bubble, use a brush to baste the meat lightly with the garlic butter. Cook the lobsters for 5 to 7 minutes, basting until the butter is gone, and the lobster tail meat is cooked. Cook the lobster claws for 5 minutes, the knuckles for 3 minutes, turning several times. Lightly coat each ear of corn with olive oil, sprinkle with salt and pepper and place on the cooler side of the grill. Cook, turning often, for 3 minutes or until the corn is lightly golden and slightly charred. Cut the kernels from the cob and add them to the spaghetti mixture.

5. Remove the meat from the claws and knuckles. Add them to the spaghetti mixture. Toss to combine.

6. In a dry skillet over medium heat, toast the panko, shaking the pan often, for 3 minutes or until golden; cool. Mix the panko with the Parmesan.

7. Divide the lobsters among 4 plates. Add salad to each. Garnish with pine nuts, the panko mixture, and basil. Serve with lemon. Gordon Hamersley