Grilled Lobster with Carrot Puree and Charred Carrot Ribbons

Instructions

1. 1

   Peel and chop 1 pound of carrots into 1-inch pieces. Heat 3 tablespoons of butter in a saucepan over medium heat, add chopped carrots, 2 minced garlic cloves, and thyme sprigs. Cook for 8 minutes until softened.

   Tip: Cover the pan to steam the carrots slightly for faster cooking.

2. 2

   Pour vegetable broth into the carrot mixture and simmer for 8-10 minutes until carrots are very tender. Remove thyme sprigs and blend the mixture with an immersion blender until completely smooth. Season with salt and pepper, then stir in 1 tablespoon butter. Keep warm on low heat.

   Tip: For silkier puree, strain it through a fine-mesh sieve.

3. 3

   Using a vegetable peeler, create long ribbons from the remaining 0.5 pound of carrots. Toss the ribbons with 1 tablespoon olive oil, remaining minced garlic, honey, salt, and pepper.

   Tip: Make the ribbons uniform in width for even cooking.

4. 4

   Preheat grill to medium-high heat (around 400°F). Pat lobster tails dry and brush the meat side with 2 tablespoons olive oil mixed with 2 tablespoons melted butter, salt, and pepper.

   Tip: Drying the lobster ensures better browning and prevents steaming.

5. 5

   Place lobster tails flesh-side down on the grill. Cook for 4-5 minutes without moving until grill marks appear, then flip shell-side down and grill for another 5-6 minutes until the meat is opaque and firm.

   Tip: The shells will turn bright red when done; avoid overcooking which makes the meat tough.

6. 6

   In the final 2 minutes of lobster cooking, place carrot ribbons on the grill in a single layer, cooking for 1-2 minutes per side until lightly charred and tender-crisp.

   Tip: Grill carrot ribbons on a cooler section of the grill to prevent burning.

7. 7

   Squeeze fresh lemon juice over the grilled lobster tails. Divide warm carrot puree among four plates, top each with a lobster tail, and arrange charred carrot ribbons alongside.

   Tip: Serve immediately while everything is warm for best presentation.

8. 8

   Garnish with fresh chopped parsley and serve with lemon wedges on the side.

   Tip: A drizzle of extra virgin olive oil adds richness to the presentation.