Labor Day Grilled Lobster & Corn Bites with Lemon‑Chive Aioli

How to Make Labor Day Grilled Lobster & Corn Bites with Lemon‑Chive Aioli

1. 1

   Step 1: Prep lobster, corn and season

   Butterfly lobster tails and remove meat from shells, then cut the meat into 1" bite-size chunks. Trim the corn and cut each ear into 1" rounds or cut kernels off and form small compact mounds with a spoon for easy stacking. Toss lobster chunks and corn rounds lightly with half the olive oil, 3/4 tsp kosher salt and the black pepper; reserve remaining salt for the aioli.

   For this step

   • 1 1/2 lbLobster tails (shells removed, meat butterflied and cut into 1" chunks)
   • 3 earsFresh corn on the cob (kernels cut into 1" rounds or cut off and formed into small mounds)
   • 2 tbspOlive oil (for brushing)
   • 1/4 tspFreshly ground black pepper
   
2. 2

   Step 2: Whip up the lemon‑chive aioli

   In a bowl combine the mayonnaise, minced garlic, lemon juice, chopped chives and the remaining 1/4 tsp kosher salt; whisk until smooth and taste-adjust with more lemon or salt if needed. This aioli is best if made at least 30 minutes ahead to let flavors meld — it keeps in the refrigerator up to 24 hours (bring to room temp before serving).

   For this step

   • 1/2 cupMayonnaise (aioli base)
   • 1 cloveGarlic, minced
   • 1 tbspFresh lemon juice
   • 2 tbspFresh chives, finely chopped
   
3. 3

   Step 3: Quick-grill technique — char lobster and corn

   Heat a gas or charcoal grill to medium-high (about 450–500°F / 230–260°C). Oil the grates or brush finished pieces with olive oil so they don’t stick. Grill corn rounds 2–3 minutes per side until nicely charred; grill lobster chunks 1–2 minutes per side just until opaque and firm (internal temp 145°F / 63°C). Work in batches so you don’t overcrowd the grill — high heat and short time preserve lobster tenderness.
   
4. 4

   Step 4: Toast brioche or prepare skewers

   If using mini brioche, split and brush cut sides with a little oil, then toast on the grill cut-side down until golden, about 30–60 seconds. If using skewers, thread a piece of lobster, a corn round and a small smear of aioli (or reserve aioli for finishing) onto each skewer; leave them loose enough so the heat circulates. This step is where you can double-batch to keep a steady flow for guests.

   For this step

   • 24 mini rolls or skewersMini brioche rolls (split and lightly toasted) or 24 3" skewers (for threading)
   
5. 5

   Step 5: Assemble and finish the bites

   Spread 1 tsp aioli on each brioche half (or drizzle about 1 tsp per skewer-bite) then top with a lobster chunk and a charred corn round; finish with a sprinkle of chopped chives and a crack of black pepper. Aim for 3 bites per person — this recipe yields about 24 bites (serves 8 at 3 bites each).
   
6. 6

   Step 6: Make-ahead, reheating and scaling for a crowd

   Make the aioli up to 24 hours ahead and refrigerate. For large cookouts, grill lobster and corn ahead (about 75% done), chill, then reheat briefly on hot grates 1 minute per side before assembly to refresh char and temperature. As a rule of thumb: this batch (~1.5 lb lobster + 3 ears corn) yields ~24 bites; multiply quantities by the number of 24-bite batches you need (e.g., 3 batches for ~72 bites). Keep finished bites warm on a sheet over low heat or re-toast brioche at the last minute so they stay crisp.
   

1. Butterfly lobster tails and remove meat from shells, then cut the meat into 1" bite-size chunks. Trim the corn and cut each ear into 1" rounds or cut kernels off and form small compact mounds with a spoon for easy stacking. Toss lobster chunks and corn rounds lightly with half the olive oil, 3/4 tsp kosher salt and the black pepper; reserve remaining salt for the aioli.
2. In a bowl combine the mayonnaise, minced garlic, lemon juice, chopped chives and the remaining 1/4 tsp kosher salt; whisk until smooth and taste-adjust with more lemon or salt if needed. This aioli is best if made at least 30 minutes ahead to let flavors meld — it keeps in the refrigerator up to 24 hours (bring to room temp before serving).
3. Heat a gas or charcoal grill to medium-high (about 450–500°F / 230–260°C). Oil the grates or brush finished pieces with olive oil so they don’t stick. Grill corn rounds 2–3 minutes per side until nicely charred; grill lobster chunks 1–2 minutes per side just until opaque and firm (internal temp 145°F / 63°C). Work in batches so you don’t overcrowd the grill — high heat and short time preserve lobster tenderness.
4. If using mini brioche, split and brush cut sides with a little oil, then toast on the grill cut-side down until golden, about 30–60 seconds. If using skewers, thread a piece of lobster, a corn round and a small smear of aioli (or reserve aioli for finishing) onto each skewer; leave them loose enough so the heat circulates. This step is where you can double-batch to keep a steady flow for guests.
5. Spread 1 tsp aioli on each brioche half (or drizzle about 1 tsp per skewer-bite) then top with a lobster chunk and a charred corn round; finish with a sprinkle of chopped chives and a crack of black pepper. Aim for 3 bites per person — this recipe yields about 24 bites (serves 8 at 3 bites each).
6. Make the aioli up to 24 hours ahead and refrigerate. For large cookouts, grill lobster and corn ahead (about 75% done), chill, then reheat briefly on hot grates 1 minute per side before assembly to refresh char and temperature. As a rule of thumb: this batch (~1.5 lb lobster + 3 ears corn) yields ~24 bites; multiply quantities by the number of 24-bite batches you need (e.g., 3 batches for ~72 bites). Keep finished bites warm on a sheet over low heat or re-toast brioche at the last minute so they stay crisp.