Free Bobby Flay's Grill It! by Bobby Flay Page A

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Cook the peas according to package directions. Drain well.
Combine the peas, garlic, serrano chile, lemon zest and juice, and honey in a food processor and process until coarsely chopped. With the motor running, slowly add the extra-virgin olive oil until emulsified. Add the parsley, season with salt and pepper, and pulse a few times. Scrape into a bowl. The pea sauce can be made 4 hours in advance and refrigerated. Bring to room temperature before serving.
Heat your grill to high.
Brush the lamb with the olive oil and season with salt and pepper. Place on the grill and cook until golden brown and slightly charred, 2 to 3 minutes. Flip the lamb over and continue grilling for 3 to 4 minutes longer for medium-rare.
Remove from the grill, tent with foil, and let rest for 5 minutes before slicing into 1-inch-thick slices. Place a large dollop of the pea sauce in the center of 4 large plates. Arrange lamb slices around the sauce and drizzle with some of the vinaigrette.
Mint Vinaigrette
    Makes approximately 1 cup
    3 tablespoons white wine vinegar
    1 tablespoon fresh lemon juice
    2 teaspoons Dijon mustard
    1 teaspoon honey
    ½ teaspoon kosher salt
    ¼ teaspoon freshly ground black pepper
    ½ cup canola oil
    ¼ cup packed fresh mint leaves
    Combine the vinegar, lemon juice, mustard, honey, salt, and pepper in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. Add the mint leaves and blend until just combined. Do not blend until totally smooth; flecks of mint should still appear in the vinaigrette. The vinaigrette can be made up to 1 hour in advance and kept at room temperature.
     

     

lobster
    Perfectly Grilled Whole Lobsters
    Perfectly Grilled Lobster Tails
    Grilled Lobster Tails with Fra Diavolo Vinaigrette
    Grilled Lobster Cocktails with Coconut Milk
    Grilled Lobster and Avocado Cocktails
    Grilled Lobster with Creamy Chile-Garlic Vinaigrette
    Lobster Taco
    Grilled Lobster Rolls with Lemon–Black Pepper Mayonnaise
    Grilled Lobster Tails with White Clam Sauce
     
    I’ve heard lobster was once so plentiful that it was served at poorhouses and used as fertilizer. Not so now; pricey lobster has become a luxury ingredient. I have no problem seeing its allure, no matter what the price. Its intensely flavored, thick, and meaty flesh is delicious. I can’t imagine a trip to the New England shore without a lobster salad roll or, even better, whole steamed lobster with drawn butter. To some, that’s where lobster ends, but not for me. I happen to think that two of summer’s greatest joys are the outdoor grill and lobster, and introducing one to the other—magic. A special meal of grilled lobster is one that you and your guests will both savor at the table and remember for a long time.
    There are two types of lobster on the American market, the clawed lobster—which most of us are used to seeing—and the spiny or rock lobster. The clawed lobster is a cold-water animal and has—you guessed it—two claws. The spiny lobster lives in warm water, is not quite as firm as the clawed, and has a milder flavor. The spiny lobster has a darker shell than the orange-and-black-shelled clawed lobster and lacks the distinctive pincer and crusher claws of its cousin. I tend to prefer the clawed lobster over any other variety.
    Now, the only good way to get a fresh whole lobster is to buy (or order) it live. A lobster packed in damp newspaper or, even better yet, seaweed will stay alive for a couple of days if refrigerated, but still, you want to start with the real deal. If you buy it yourself, go to a place that you think does a brisk business to ensure a high product turnover rate. You definitely don’t want one that has been sitting in the tank for a while. Pick it up. The lobster should be lively, curling its tail and waving its claws. For the home cook, I recommend parboiling the lobster before grilling. It’s easy and helps maintain an evenly cooked and tender end result.
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