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3 Summer Recipes from Martha Stewart

Lobster in a bowl with Herb Sauce


Grilled Lobster with Mixed Herb Sauce 

3 lobsters (each 1¼ to 1½ pounds)
1 tablespoon plus 1 teaspoon extra-virgin olive oil, plus more for grill
Mixed Herb Sauce (recipe follows)
4 tablespoons unsalted butter, melted
Flaky sea salt, such as Maldon
Mixed fresh herbs, such as mint, flat-leaf parsley and oregano, coarsely chopped, for serving (optional)
Lemon wedges, for serving

1. Bring a large pot of water to a boil. Plunge lobsters headfirst into boiling water and cook just until color changes to bright red, about 1 minute. Remove from pot. 

2. When cool enough to handle, cut in half lengthwise from head to tail; remove guts. 

Cover of Martha Stewart's Book Grilling

3. Heat grill to medium. Lightly oil grates. Drizzle lobsters with oil, then 2 tablespoons mixed herb sauce. 

4. Grill, meat-side up, until cooked through, 6 to 8 minutes, then turn once to lightly mark meat. 

5. Drizzle with butter, sprinkle with salt and herbs (if desired), and serve with lemon wedges and remaining herb sauce.

Mixed Herb Sauce

1½ cups fresh flat-leaf parsley leaves
1½ cups fresh mint leaves
¼ cup fresh oregano leaves
¼ cup fresh lemon basil,Thai basil, or lemon balm (optional)
2 garlic cloves, minced
1 teaspoon finely chopped Thai bird chile or other hot chile
2 teaspoons pink peppercorns, crushed
4 anchovy fillets, preferably packed in olive oil, chopped
1 cup extra-virgin olive oil
¼ cup apple cider vinegar
Coarse salt

1. Pulse herbs, garlic, chile, peppercorns and anchovies in a food processor until finely chopped. Add oil; pulse to a paste. Add vinegar and 1 teaspoon salt. Pulse to combine.

Jasmine Tea and orange juice

Iced Tea with a Citrus Twist: Jasmine Tea and Orange Juice

2 teaspoons loose-leaf or 2 bags jasmine tea
2 cups boiling water
2 cups fresh orange juice (6 to 8 oranges)
Ice cubes, for serving
Orange slices, for serving

1. Steep tea in boiling water 4 minutes; strain or remove bags. 

2. Let cool completely, then combine orange juice and tea in a pitcher. Refrigerate until ready to serve, up to 2 days. Serve over ice, garnished with orange slices.

Watermelon, Orange and Feta Salad 

¼ small red onion, very thinly sliced
¼ small (6-pound) seedless watermelon, rind removed, flesh cut into ¼-inch slices
1 large orange, peel and pith removed, flesh cut into segments
2 ounces feta cheese, sliced or crumbled
¼ cup fresh flat-leaf parsley leaves
4 teaspoons extra-virgin olive oil
Coarse salt and freshly ground pepper

1. Place onion in a small bowl of ice water. Let stand 10 minutes, then drain and pat dry. 

2. Arrange watermelon, orange segments, onion, feta, and parsley on a serving platter. Drizzle with oil, and season with salt and pepper.

Reprinted from Martha Stewart’s Grilling: 125+ Recipes for Gatherings Large and Small. Copyright © 2019 by Martha Stewart Living Omnimedia, Inc. Photographs copyright © 2018 by Elizabeth Cecil and others. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.

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