Wash and dry all produce.
Leaving the cauliflower whole, trim off all the leaves and score the core a few inches deep. Rub with canola oil and season with salt and pepper.
Cut the potatoes into 2 cm slices and toss with canola oil then season with salt and pepper.
Snap off root ends of asparagus and toss with canola oil and season with salt and pepper.
Finely chop parsley and dill.
Melt the Pelican Herb Compound Butter and set aside.
Heat up BBQ to medium temperature (about 350F).
Place cauliflower directly on grill and put potatoes in a grill pan. Cook, turning once in a while to prevent burning, until both are fork tender right through; about 30 – 40 minutes.
Remove items from BBQ when they are done and allow to cool slightly.
While potatoes and cauliflower are cooking, mix the mayonnaise, horseradish (to taste) and 2 – 3 tbsp (30 – 45 mL) of lemon juice (to taste).
When the cauliflower and potatoes are cool enough to handle chop them into smaller pieces and toss with the mayonnaise mixture, chopped parsley & dill and season with salt and pepper. Set aside, taste before serving and add more dressing if needed.
When the potatoes and cauliflower come off the grill turn up the heat to about 400F; give it enough time to come up to temperature before cooking the lobster and asparagus.
Place the lobster on a baking sheet or tray and cut the lobster in half lengthwise and make sure claws are cracked.
Brush the cut side of the lobster with lots of melted Pelican Herb Compound Butter, make sure to brush the claws as well focusing on the cracks in the shell so butter gets inside.
Cook the lobster cut side down first for about 7 minutes or until it gets some nice grill marks. Flip the lobster, brush with more butter and cook for 5 more minutes.
While the lobster is grilling have the asparagus grilling beside it (placing spears perpendicular across the grates so they don’t fall through). The asparagus should take about the same amount of time as the lobster; rotate the spears often to prevent burning.
Remove cooked lobster and asparagus and serve immediately with the potato salad.