Name: Grilled Summer Lobster
Yield: Makes 2 servings
Ingredients: 2 tablespoons butter; 2 tablespoons olive oil; 2 shallots, minced (about 3/4 cup); 3 garlic cloves, minced; 3 plum tomatoes, chopped; 1 1/3 cups dry white wine; 1/2 cup bottled clam juice; 2 tablespoons fresh lemon juice; 1 teaspoon dried marjoram; 1 3/4 pounds skinless salmon fillets, cut into 1/2- to 3/4-inch pieces; 3 cups loosely packed fresh arugula; 2 tablespoons drained capers; 1 tablespoon chopped fresh basil; 1 tablespoon chopped fresh parsley; 12 ounces linguine

Image may contain Animal Seafood Food Lobster Sea Life Meal and Dish

Grilled Summer LobsterBrian Leatart

White always uses the traditional chef's technique of splitting the lobsters live. Here we boil them before splitting, which is easier for the home cook. Prepare the sauces first, and be sure to grill the lobsters immediately after they have been boiled and split.

Recipe notes

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Vodka Gochujang Pasta

This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.