Independence Day and Saturday Recipe

Wishing all my American friends a wonderful 4th of July.

I hope you don't get too many fireworks to frighten your animals or just to upset you. This year we did quite well with our Canada Day ones. Not too many or too long.

Today I am actually cooking and English style roast beef with all the trimmings but most people know how to do that. I am following it with strawberries and cream. We will be drinking a nice bottle of wine with it too.

Grilled Lobsters with Miso-Chile Butter

Contributed to Food and Wine by Gail Simmons

• SERVINGS: 4

Grilling lobsters at home, like F&W’s Gail Simmons does, is super easy if you have your fishmonger clean and halve the lobsters for you.

Ingredients

1. 1 stick unsalted butter, cubed
2. 2 tablespoons white miso
3. 1 tablespoon Sriracha
4. 2 tablespoons fresh lemon juice, plus wedges for serving
5. 2 bunches of scallions
6. 1 tablespoon canola oil
7. Kosher salt
8. Pepper
9. 8 long metal skewers
10. Four 1 1/2-pound lobsters, halved lengthwise, claws detached and reserved

1. In a small saucepan, melt 
the butter. Whisk in the miso, Sriracha and lemon juice. Reserve 1/4 cup of the miso-chile butter for serving.
2. Light a grill. In a large bowl, toss the scallions with the 
oil and season with salt and pepper. Grill over moderate heat, turning, until lightly charred and tender, 5 minutes. Chop the scallions and toss with 1 tablespoon of the miso-chile butter.
3. Skewer the lobster bodies from the tail to the head to keep them straight. Brush the lobster meat with 2 tablespoons 
of the miso-chile butter. Grill the lobster bodies and claws over moderate heat, turning and basting the meat with 
the remaining miso-chile butter, until the shells are bright red, 7 to 8 minutes for the tails and 12 to 15 minutes for the claws. Remove the skewers.
4. Arrange the lobsters on a platter or plates and scatter the scallions on top. Serve with lemon wedges and the reserved 1/4 cup of miso-chile butter.

Have a great weekend.