It sounds like you might be thinking something elegant, but you might want to try this on the grill. I like to do this kind of thing when the bi-color Wisconsin sweet corn is ready in August.
Forget grilling the tail. Grill whole lobsters. Split those babies down the middle and clean out the gunk. Crack the claws a bit so they cook. Use hardwood charcoal, though a gas grill will work and give more temp control. Grill the halves shell side down over a fire that won't burn the shells. If you've never done something like this you might want foil over the rack. Burning lobsters is a little disappointing and hard on the wallet. Burn those coals down so you can hold your hand 3-4" above the rack for about five seconds. When the tail starts to come loose, flip them over for a short period to finish.
Get a couple ears of sweet corn with the husks on. Pull as much silk out of the top as you can, and remove some of the loose pieces of husk. Then soak in water for 1-2 hours. Put on the grill and roast. Turn them frequently until they get pretty black. The corn steams and roasts at the same time.
Throw some new potatoes wrapped in foil with butter, parsley, and little rosemary on the coals. Jiggle them around once in a while until they're cooked. It's easy to do the corn and potatoes first because they stay hot in the husks and foil.
Have some Johnsonville brats that were boiled in beer ready. After the lobster is done, gently brown those. Takes about two minutes. Do not overcook, just brown.
It's sort of a grilled low country boil, Wisconsin style, except for the Lobsters. Sit at a butcher paper covered picnic table and don some bibs. Make a pile of the corn, potatoes, and brats. Let everybody peel their own corn and roll it on the top of a stick of butter. Salt and pepper. Pour some melted butter over the split lobsters. Since you used the whole lobster, you get to work on the claws and squeeze the meat out of the legs. Awesome. It's really healthy, too, because of all the butter.
While cooking, and when eating, you should be drinking long neck Miller High Lifes out of an ice filled bucket. I use to also drink Rolling Rock even though it's not from WI, but now that Bud bought them, that's over.
For dessert, grilled white peaches are good drizzled with a sauce of some kind. Or just drink more ice cold High Lifes.
Kevin
Man, that's long, I've got to figure out how to shorten things up on this site. I like muskies.
It tells you what works well with what, AND WHY, which is just what I think you're looking for. And it is absolutely fascinating to read. Just don't read it on an empty stomach. :lol: It's one of my go-to books when I want to put together a meal that's different from "the usual."
