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The Boston Globe

Food & dining

Lobsters on the grill, then curried in a salad with naan

02sunday - Grilled lobster with cognac butter. (Karoline Boehm Goodnick for The Boston Globe)

Karoline Boehm Goodnick for The Boston Globe

Grilled lobster with cognac butter.

For the Fourth, ditch the hot dogs and burgers and set some lobsters on the grill. Begin the lobster preparation on the stove. Simmer the crustaceans briefly in batches, break them into pieces, and rub everything with a zippy cognac butter. Grill the lobsters beside yellow potatoes and scallions and pass your favorite local microbrew.

For a twist on classic lobster salad, stir curry powder and lemon juice into some mayo with red pepper, onion, and celery. Add some of the grilled lobster meat, potatoes, and scallions from the first night and serve with toasted triangles of naan. More craft brews are in order. Lots of things to toast, including summer in New England.

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(For grilled lobsters, lobster salad)

6 lobsters (about 1½ pounds each)

1 pound butter

½ small red onion

1 small red bell pepper

2 ribs celery

6 medium yellow potatoes

2 bunches scallions

1 clove garlic

1 piece (½-inch) ginger

1½ lemons

Salt and pepper

3 tablespoons olive oil

2 tablespoons mayonnaise

1 teaspoon curry powder

2 tablespoons cognac

4 pieces naan (or other flatbread)

Karoline Boehm Goodnick can be reached at kboehmgoodnick@gmail.com.
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