Skin and chop the carrots. Finely chop the celery. Skin and finely chop the onion. Mince or press the garlic.
In a sauce pan, add the oil and melt half the butter over medium heat. The olive oil helps keep the milk solids in the butter from browning. Add the carrots and celery and cook til they soften, about 5 minutes. Add the onions, and cook til limp. Add the garlic, thyme, and paprika and cook for only 1 to 2 minutes. Then add the sherry and scrape any brown bits off the bottom. Now add the stock or water.
Break the shells and crack open the legs. There's lots of flavor in the legs. Submerge them in the pot. Simmer over medium low for 2 to 3 hours to extract as much flavor as you can.
While it is simmering, strip the ear of corn of all husk and tassels, paint it with olive oil, and grill it over medium heat until the kernels start to brown. Let the corn cool enough to handle, and cut the tip off the corn so you can place the end on a cutting board for more stability. Then slice the kernels off and set them aside. Cut the cob into four pieces and add it to the pot.
Strain the liquid, add the corn kernels, crank the heat to high, and reduce the liquid to about 1 cup per lobster. Reduce to a low simmer, add the dairy. If you have leftover lobster meat, throw it in. Taste it and salt it to taste. Then, just before serving, add the remaining butter and stir til it melts.
Meathead - Founder and publisher of AmazingRibs.com, Meathead is known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of the New York Times Best Seller "Meathead, The Science of Great Barbecue and Grilling", named one of the "100 Best Cookbooks of All Time" by Southern Living.
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Fireboard: The Ultimate Top Of The Line BBQ Thermometer
With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested. Click here to read our detailed review
Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.
Green Mountain’s portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it’s also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.
Digital Thermometers Are Your Most Valuable Tool And Here’s A Great Buy!
A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE! Click here to read our complete review
Griddle And Deep Fryer In One
The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone’s Rangetop Combo With Deep Fryer does it all!
Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff
If you’re using oven mitts at the grill, it’s time to trade up. Say hello to these suede welder’s gloves. They’re heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.
The Good-One Is A Superb Grill And A Superb Smoker All In One
The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.