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1
Set a large 6-gallon stockpot to boil over high heat.
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2
Once the water comes to a boil, immerse the lobsters in the pot.
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3
Cook the lobsters for 3 minutes, remove, and chill immediately in an ice bath.
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4
Once the lobsters are cool enough to handle, remove from the water and place on a kitchen towel draped over a cutting board.
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5
Twist the tails off the lobsters, and cut the tails in half lengthwise using a large chef's knife (score along the length of the tail).
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6
Set the cut tails aside, and crack the shells of the claws to remove the meat.
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7
Reserve the claw meat for pasta or a salad for a later date.
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8
In a small saucepan over low heat, add the salt and pepper, lemon zest, lemon juice, tarragon and butter.
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9
To finish the dish, set the grill on medium-high.
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10
Brush the lobster tails with the olive oil on the cut end, and season with salt and pepper.
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11
Place the tails, cut side down on the grill, and cook for 3 minutes, rotate 45 degrees, and cook for an additional 3 minutes.
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12
Turn the lobsters over and cook for 2 minutes.
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13
Once tails are cooked through, brush with lemon tarragon butter.
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14
Using a large saute pan, heat the olive oil over medium-high heat, add the sliced okra.
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15
Cook the okra for 5 to 6 minutes until golden brown, tender and no longer slimy.
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16
Add the corn, lima beans, tomatoes, butter, and parsley and cook, tossing gently, until the vegetables are just tender, 3 to 4 minutes.
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17
Fold in avocado.
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18
Season with salt and pepper, to taste.
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19
Preheat grill on high heat.
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20
Peel the sweet potatoes and slice crosswise into 1/3-inch slices.
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21
Lightly brush the slices with olive oil and place onto the hot grill.
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22
Cook for 5 to 7 minutes on each side, or until nicely marked by the grill and tender.
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23
To compile the dish, divide the sweet potatoes between 4 dinner plates.
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24
Top with succotash and place 1 whole lobster tail (or 2 halves) on each plate.
