GRILLED BUTTERY LOBSTER ON QUINOA WITH PEACHES & PEPPERS

By: Monda Rosenberg

Now’s the time to take advantage of great barbecuing weather. So why not warm your cooked lobster on the barbie—after slathering it with a little butter, of course—and grill up juicy peaches and red peppers at the same time. Keep it healthy and toss with quinoa and a light honey-orange dressing—plus whatever fresh herbs you can cut from the garden. Mint works particularly well with this combo.
1 pkg (225 g) golden and black quinoa or 1¼ cups (310 mL) of your favourite quinoa
1 orange
2 tsp (10 mL) honey
½ tsp (2 mL) salt plus extra
2 cooked lobsters, each about 1½ lbs (750 g)
2 large ripe but firm peaches
2 red peppers
¼ cup (60 mL) softened butter
¼ cup (60 mL) snipped chives
½ cup (125 mL) lightly packed fresh mint leaves, roughly torn

1 Prepare quinoa following package directions. Meanwhile, finely grate peel from the orange and set peel aside. For dressing, squeeze juice from the orange and stir with honey and ½ tsp (2 mL) salt. Set aside. When quinoa is cooked, fluff with a fork and turn into a large bowl.

2 Using a large knife or cleaver, slice lobsters in half lengthwise. Peel peaches, slice in half and remove pit. Slice peppers in half and seed.

3 Oil grill and turn barbecue to medium. Since peppers take the longest to cook, immediately place them on grill, cut-side up. Rub cut sides of lobsters with a little butter. Sprinkle with pinches of salt, then lightly sprinkle with chives, saving some for garnish. Lightly rub peaches with butter. Place lobsters cutside down on grill, and place peaches beside them. Close the lid.

4 Cook until grill marks form on lobster meat, about 4 minutes. (They are already cooked, you are just heating them.) Then turn lobsters cut-side up and grill about 7 to 10 minutes to heat through. Turn peaches and peppers when you turn the lobsters and continue grilling until peaches start to brown and peppers are lightly charred, from 5 to 10 minutes.

5 Remove any charred skin from peppers and discard. Coarsely chop peppers and peaches. Stir dressing into fluffed quinoa. Gently stir in peaches and peppers. While stirring, scatter with grated orange peel and mint. Spread out on a large platter and arrange lobster halves on top. Sprinkle lobsters with fresh chives.

Serves 2 to 4