Late autumn usually brings loved ones together for a least one famous feast. But, what is stopping us from throwing a few logs on the firepit and lighting up the grill for one last hurrah before winter descends upon us? So, stock up on your Old Bay, lay out your newspaper and tie on your bibs, because it's time to feast!
Recipe and Food Styling by Claire Vredevoogd
5 lemons halved
3 yellow onions quartered
3 lbs small potatoes-boiled
3 tbsp olive oil
1 1/2 tbsp salt
1 tbsp Old Bay seasoning
6 ears corn on the cob
Preheat grill to medium-high. Toss lemons onions and potatoes with oil, salt, and old bay seasoning. When the grill is hot, place corn, potatoes, onions, and lemons directly over heat. Grill 10-20 minutes turning occasionally until you achieve charing on all items. Remove from grill and cover with foil.
3 tbsp sea salt
4 live lobsters (1 1/2 lbs each)
Fill a very large stock pot 3/4 full with water. Add sea salt and bring to a boil. Once boiling, add the lobsters one at a time and allow the water to return to boiling. Lower heat to medium and continue to cook 13-18 minutes longer until shells are bright red. Remove lobsters from pot and serve with melted butter, grilled potatoes, onions, corn, and lemons.
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