Grilled Lobster
Gorman Studio


  • 1 1/2 cups greek yogurt, plain
  • 1 tsp shallot
  • 1 tsp garlic cloves
  • ½ cup spinach leaves
  • ½ cup chives
  • 2 tsp lemon zest
  • 1 tbsp lemon juice
  • 2 tsp Falksalt 
Crystal Flakes sea salt
  • 2 tbsp chives, snipped, for garnish
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp black pepper
  • 32 asparagus spears, cut 2 inches long
  • 16 crimini mushrooms
  • 24 red onion rings
  • 2 red bell pepper, cut 1 inch wide
  • 2 orange bell pepper, cut 1 inch wide
  • 2 yellow bell pepper, cut 1 inch wide
  • 8 roma tomatoes cut in half
  • 16 pieces scallion
  • 16 pieces okra
  • 4 Tbsp olive oil
  • 2 tsp Falksalt Crystal Flakes natural sea salt
  • 8 lobster tails, 6 oz each, shell on
  • 1 tbsp olive oil
  • 2 tsp Falksalt Crystal Flakes citron sea salt


  1. FOR THE CHIVE-YOGURT DRESSING: In a blender, add yogurt, garlic, shallots, spinach, chopped chives, lemon zest, lemon juice, and sea salt. Blend until smooth, stir in chives, and set aside.
  2. FOR THE LEMON OLIVE OIL: In a mixing bowl, combine lemon juice, olive oil and cracked black pepper. Set aside.
  3. FOR THE GRILLED SUMMER VEGETABLES: Place all cut vegetables in a large mixing bowl, and coat with olive oil and sea salt.
  4. Transfer vegetables to medium heat grill.
  5. Grill until vegetables start to soften and grill marks are golden brown.
  6. Transfer grilled vegetables to a cookie sheet or sheet pan.
  7. Set aside and keep warm.
  8. FOR THE GRILLED LOBSTER: Cut lobster tails in half and set on cookie sheet or sheet pan, shell side down. Each tail should take approximately 4-6 minutes on medium heat.
  9. Rub lobster meat with olive oil and season with sea salt.
  10. Place lobster tails on the grill, shell side down, roasting the lobsters in the shell.
  11. Brush with any remaining oil to keep moist.
  12. Turn lobster tails meat side down for one 
minute to create grill flavor.
  13. Each tail should take approximately 4-6 minutes on medium heat.
  14. TO ASSEMBLE THE SALAD: In a bowl, add four cups arugula and toss with lemon olive oil until coated.
  15. Once arugula is dressed, place equal parts of arugula on eight large plates.
  16. Add grilled vegetables
  17. Remove lobster tails from shell and place the two halves of lobster in the center of the salad.
  18. Drizzle dressing on the salad and serve.
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