Curtis Stone’s Grilled Lobster with Sweet Corn Butter & Bacon Marmalade Recipe

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You can find this recipe and others in the HSN Cares UNICHEF Celebrity cook book, sales help support the U.S. fund for UNICEF!


This recipe is one that I love to cook up on a hot summer night. In Australia we grill all year long, and living near the ocean seafood is one of our favorite things to grill up. Try this recipe any night you want to make it feel like summer.



Makes: Serves 6

Prep time: 1 hour

Total time: 3 hours



Corn Butter:

8 tablespoons (1 stick) salted butter, cut into ½-inch pieces, softened


Bacon Marmalade:

5 slices bacon, cut into ½-inch pieces ½ cup chopped shallots

2 teaspoons finely chopped fresh thyme ½ cup sherry vinegar

1 cup dry sherry

¼ cup extra-virgin olive oil

Kosher salt and freshly ground black pepper



6 live Maine lobsters (1½ pounds each)

1 tablespoon olive oil

3 large ears yellow corn, husked and cut in half

Kosher salt

Chopped fresh chives for garnish



1. To make the corn butter, run the corn kernels through an electric juicer to extract the corn juice; discard the solids. You should get at least 1½ cups of corn juice. Or, if you don’t have a juicer puree the kernels in a blender. Strain the juice through a fine mesh sieve set over a bowl, pressing hard on the solids to extract all the juice.


2. In a small, heavy non-aluminum saucepan bring the corn juice to a boil over medium heat whisking constantly; then whisk for about 10 minutes or until it thickens to a pudding-like consistency (the natural starch in the corn will cause the juice to thicken). Transfer to a small bowl.


3. Whisk 1 tablespoon thyme into the corn juice. Whisk in the butter a few pieces at a time. Press a sheet of plastic wrap on the surface of the butter and let cool to room temperature.


4. To make the bacon marmalade, heat a large, heavy saucepan over medium-high heat. Add the bacon, and cook, stirring occasionally, about 5 minutes or until it is nearly crisp. Add the shallots and 2 teaspoons thyme, and sauté about 2 minutes or until the shallots are tender. Add the vinegar, and cook about 5 minutes or until reduced by half. Add the sherry, and cook about 10 minutes or until reduced by half. Transfer to a small bowl and set aside to cool slightly; then stir in the extra-virgin olive oil, and season to taste with salt and pepper. Set aside at room temperature for up to 2 hours.


5. Bring a large pot of salted water to a boil over high heat. Add 1 lobster, and immediately turn off the heat. Let the lobster cook gently in the hot water for 3 minutes. The lobster will be medium-rare at this point, which is what you want, since it will be grilled later. Remove the lobster from the hot water, and immediately place it in a large bowl of ice water to cool. Repeat with the remaining 5 lobsters, returning the water to a boil before placing each lobster in the water. Once they are cool, drain the lobsters.


6. Remove the claws from the lobsters. Using a very sharp chef’s knife, cut the lobster bodies lengthwise in half; remove and discard the intestines.


7. Prepare an outdoor grill for high cooking over direct heat.


8. Brush the lobster tail meat generously with some of the corn butter. Grill the lobster halves, cut side down, with the claws for about 4 minutes, or until grill marks appear on the meat; then turn over the lobster halves and claws, and cook for about 2 minutes longer, until cooked through. Meanwhile, lightly oil the ears of corn, season with salt, and grill, turning occasionally, for about 8 minutes or until slightly charred.


9. To serve, transfer the corn and lobster to six dinner plates or platters. Spoon more corn butter and

some bacon marmalade over the lobster meat. Garnish with the chives. Serve the remaining corn butter and bacon marmalade alongside.


Who will you prepare this summery dish for? Any ways you might change it to make it your own? Thought this was good? Try out more of Curtis Stone’s recipes on HSN!

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