With families winding down from the summer to focus on back-to-school or work, why not take this final day of fun to cook on the grill? Joe Cerniglia, the executive chef and co-owner of Gallagher’s Steak House in New York City, has some sizzling ideas on how to make Labor Day a hit with your family and friends. Check out the recipes below.
LOBSTER ROLLS Joe Cerniglia
Combine the mayonnaise, lemon zest, lemon juice, celery, Worcestershire sauce, salt and pepper in bowl and mix thoroughly.
Chop lobster meat coarsely and squeeze any excess water out. Combine lobster with the mayonnaise mixture until well coated.
Butter each bun with approximately 2 tablespoons of softened butter and toast lightly. Place a lettuce leaf on the base of each bun and top each with 1/4 of the lobster mixture. Top with the other half of the bun and serve. Serve with the grilled corn recipe (below)
9123669827516209660499lobsterTail and claw meat from 4 steamed one pound lobsters, chilledrolls4 soft rolls (Parker house, brioche, or split top hot dog buns)boston lettuce4 Boston lettuce leavesbutter0.5cupApproximately 1/2 cup softened buttermayonnaise0.3333333333333333cup1/3 cup mayonnaiselemonZest of 1 lemon, finely choppedlemon juice1teaspoon1 teaspoon lemon juicecelery2tablespoon2 tablespoons celery, finely choppedworcestershire sauce1teaspoon1 teaspoon Worcestershire saucesalt and white pepperSalt and ground white pepper to taste
GRILLED CORN WITH SAFFRON BUTTER Joe Cerniglia
For the saffron butter
Place water and saffron in a small sauté pan or pot and bring to a simmer. Let simmer until the water is reduced to about 1 tablespoon.
In a small bowl, combine softened butter, saffron (in its liquid), chives, cayenne pepper, and salt and pepper to taste. Refrigerate until ready to use.
For the corn
Soak the ears of corn (in their husks) in water for 5 minutes. Transfer the corn directly onto grill over a medium-high flame.
Cook, turning corn 1/4 turn about every 2 minutes, for approximately 10-12 minutes or until corn is tender inside. Remove corn from the grill and cut roots off (so that the base of the wide end of the corn is exposed). Pull away the top half of the husk and discard. Set the warm corn on a serving platter (the corn should be presented in the bottom half of the husk) and top each ear with approximately 2 tablespoons of the saffron butter.
9123669605752693560492corn4ear4 whole ears of corn (in their husks)butter0.5cup1/2 cup unsalted butter, softenedwater3tablespoon3 tablespoons waterchives2teaspoon2 teaspoons chopped fresh chivessaffron0.5teaspoon1/2 teaspoon saffron, finely choppedcayenne pepper0.25teaspoon1/4 teaspoon cayenne peppersalt and white pepperSalt and ground white pepper to tasteRecipes courtesy of Gallagher’s Grills