When Mike and I were first dating, we were watching Rick Bayless make Lobster with Mojo de Ajo on tv and spontaneously decided to get a couple of lobster tails and make it ourselves that same night. Mojo de Ajo is basically a garlic sauce that you pour over the lobster. It’s absolutely delicious.
Mike wanted to make Bayless’s lobster recipe again and paired it with his own tasty riff on a grilled corn salsa. This was a challenge to shoot because I wanted to eat it immediately and will admit to sneaking bites throughout the shoot. I’m in love with all things “seafood” and if you are too, you’ll definitely want this recipe!
LOBSTER TAILS WITH MOJO DE AJO
1/3 cup olive oil
8 garlic cloves, peeled and halved
2/3 cup chicken broth
Salt 1/2 teaspoon fresh black pepper, plus more for seasoning
1 (or more) canned chipotle chiles, seeded and thinly sliced
4.5 to 6-ounce lobster tails (if frozen, defrost them in the refrigerator overnight)
1/2 cup chopped cilantro
1 large lime, cut into wedges
1. Light a gas grill, setting the temperature at medium-high.
2. While the grill is heating, prepare the mojo. In a small saucepan, warm the olive oil over medium heat.
3. Add the garlic and cook until soft, about 2 minutes.
4. Pour the garlic and oil into a food processor, add the broth, 1/2 teaspoon salt and the pepper. Blend until smooth.
5. Pour about a quarter of the mixture into a small bowl; pour the remaining mixture back into the saucepan and stir in the chipotle chile; keep warm over very low heat.
6. With a large knife, cut the lobster tails in half lengthwise.
7. Using the smaller amount of garlic mixture, brush a generous amount over the flesh-side of each lobster tail half. Sprinkle with salt.
8. Lay flesh-side down on the hot grill. After about 2 minutes, when the lobster has browned a little, flip them over and cook shell-side down until the meat is done, usually 3 to 4 minutes longer.
9. Transfer the lobster to dinner plates, spoon the warm mojo over the top and sprinkle with the chopped cilantro.
10. Garnish each plate with a lime wedge.
GRILLED CORN SALSA
10 large ears corn, husked 1/3 cup extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
1 jalapeño, seeded
3/4 cup diced red onion
4 tablespoons red wine vinegar, or more to taste
1/2 cup julienne fresh basil leaves
1. Put the onions in a non-reactive medium bowl and toss with 2 tablespoons of the vinegar.
2. Let marinate until the color changes, about 10 minutes.
3. Brush the corn and jalapeño with olive oil and season well with salt and pepper.
4. Grill, turning every few minutes, until light gold all over and cooked, about 12 minutes for the corn, about 6 minutes for the jalapeño.
5. Let cool and cut off the corn kernels.
6. Mince the jalapeño.
7. Add the corn, jalapeño, onions, basil, and 1/3 cup olive oil to a glass bowl. Toss well.
8. Taste for seasoning and adjust with salt, pepper, and remaining vinegar.
All images © Regan Baroni 2014.