Grilled Lobster w/ Muenster Mash, Stir Fried Veggies & Watercress Salad

Grilled Lobster w/ Muenster Mash, Stir Fried Veggies & Watercress Salad

Here’s a nice dinner we made during our stay in Hilton Head, SC. While there may seem to be a lot of components to this dish, it’s really simple to make. You can do the sauces first just to get them out of the way. I like to grill the lobster and boil the potatoes at the same time, since it takes the longest time to cook. Meanwhile, you can chop and saute the red peppers and onions for the mash. When you do this often, you can have 2-3 things going at once. But if you’re not comfortable with this, you can just follow the list in order. Have fun making this!


WATERCRESS SALAD

1 bunch or bag of watercress
1 tomato (diced)
¼ cup sugar
¼ cup vinegar
⅛ cup olive oil
crushed red pepper or black pepper

Make the sauce and chill until you are ready to eat. When you are ready to plate, toss with watercress and tomatoes. Place this on top of the lobster as an edible garnish.


TOMATO WHITE WINE DIPPING SAUCE:

1 tomato (diced)
½ onion (diced)
1-2 garlic cloves (grated)
⅓ cup white wine
¼ cup vinegar
¼ cup sugar
¼ cup olive oil
crushed red pepper
basil slivers

Mix white wine, vinegar, olive oil with sugar and stir until sugar dissolves. Heat ⅛ cup olive oil in a skillet to 80% high. Add tomato, and onion. Stir to blend with the oil and leave it alone for 1 minute or so to allow the tomato and onion to caramelize. Add the garlic during the last minute of cooking. Remove from heat. When cooled, combine with the white wine mix and add basil and crushed red pepper according to your preference.



MUENSTER MASH:

red potatoes (about 3-4 per person)
1 onion (diced)
1 red pepper (diced)
3 garlic cloves (grated)
½ tbsp garlic powder
milk (add enough to bring the mashed potatoes to the right consistency)
4 slices of muenster cheese (The best cheese ever!!! It’s like mozzarella & swiss combined!)
olive oil
salt

Bring water in a large pot to boil. Add a couple tbsp of salt and potatoes then cover. Cook long enough for it to feel extremely tender (almost mushy) when you insert a fork. While the potatoes are cooking, chop onions and red peppers and saute with 1 tsp salt, olive oil, garlic powder and garlic until soft. When the potatoes are done, drain and return to pot. Using a masher or a metal spatula, mash the potatoes according to your desired preference. (We like ours mainly smooth with some lumps.) Add the red pepper, onions, milk , some salt and stir. Finally, add cheese and stir to melt.


LOBSTERS:

Rinse and pat dry lobster tails. Coat with olive oil and grill on medium high for the first few minutes then medium for the remainder of the time. It should take about 20-25 minutes depending on the weight. Let it sit for a few minutes before you plate. Use a pair of kitchen shears or a sharp knife to cut a slit lengthwise down the body to make it easier to pry open the lobster. If you don’t want to get your hands dirty during the meal, you can remove the meat prior to plating.


STIR FRIED VEGGIES:

green beans
red peppers
onions
1 garlic clove (grated)
salt
olive oil

Heat olive oil in skillet on medium high. Add veggies, garlic and salt and stir fry for 5-8 minutes until cooked but still crispy.

(can also use snap peas, mushrooms, zucchini, squash)