Drizzle fresh chimichurri sauce over grilled lobster and toss it with an herbaceous potato salad to create an easy twist on summer classics!
INGREDIENTS
For the Chimichurri Sauce:
▢ 4 large garlic cloves
▢ 2 1/2 cups fresh cilantro
▢ 1/2 cup parsley
▢ 1/4 cup Bertolli Chianti Vinegar
▢ 1/2 cup Bertolli Extra Virgin Olive Oil
▢ 1 teaspoon kosher salt
▢ 1/8 teaspoon cayenne
For the Potato Salad:
▢ 2 lbs red potatoes
▢ 3/4 cup finely chopped red onion about 1/2 onion
▢ 1/2 cup chopped radishes
▢ 1/2 cup chimichurri sauce
▢ 1/2 cup chopped flat leaf parsley
▢ 1/3 cup fresh dill sprigs
▢ kosher salt to taste
▢ freshly ground black pepper to taste
▢ additional extra virgin olive oil I used Bertolli Extra Virgin Olive Oil, for drizzling
For the Grilled Lobster:
▢ 2 lobsters 1 1/2 pounds each, split lengthwise, and cleaned
▢ 1/4 cup Bertolli 100% Pure Olive Oil
▢ chimichurri sauce
▢ additional extra virgin olive oil I used Bertolli Extra Virgin Olive Oil, for drizzling
INSTRUCTIONS
Make the Chimichurri Sauce:
Using a food processor, finely chop the garlic. Add cilantro, red wine vinegar, oil, salt and cayenne pepper, and pulse until the cilantro is finely chopped. Set aside or store in the refrigerator if making in advance.
Make the Potato Salad:
Boil a large pot of salted water. Drop in the potatoes and cook for about 10 minutes, or until a knife easily inserts into the potatoes, but be careful not to overcook the potatoes. You want them to still have some shape. Strain the potatoes in a colander, then lightly cover with a kitchen towel and let it sit for about 5-10 minutes. Transfer to a bowl, along with the onions and radishes. Toss in about 1/4 cup of the chimichurri sauce, adding more if necessary. Fold in the parsley and dill, and season to taste with salt and pepper. Right before serving, stir in another drizzle of Bertolli Extra Virgin Olive Oil.
Make the Grilled Lobster:
Preheat the grill to high heat. Trim the claws off the lobster. Lightly brush the lobster tails and claws with Bertolli 100% Pure Olive Oil and put on the grill, placing the tails onto the grill flesh side down. Cook for about 3 minutes, then flip the lobster and cook the other side for another 3-4 minutes, or until the lobster is bright red and cooked. Flip the lobster tails again, and brush the lobster with the chimichurri sauce. Remove from the grill. Brush with additional chimichurri sauce and drizzle with Bertolli Extra Virgin Olive Oil.