Grilled Lobster with Warm Corn, Chanterelle and Bacon Salad
INGREDIENTS:
2 Spiny lobsters, 1 1/2 pounds
-each, raw and live
2 tb Extra virgin olive oil, plus
-4 T
1/2 c Fennel fronds
1/2 c Basil leaves, washed, and
-spun dry
1/2 c Mint leaves, washed, and
-spun dry
1/2 c Scallions, julienned
1/2 c Italian parsley leaves,
-washed, and spun dry
1/2 c Chives, cut into, 4" batons
1/2 c Chervil leaves
Juice and zest of 1 lemon
2 Spiny lobsters, 1 1/2 pounds
-each, raw and live
2 tb Extra virgin olive oil, plus
-4 T
1/2 c Fennel fronds
1/2 c Basil leaves, washed, and
-spun dry
1/2 c Mint leaves, washed, and
-spun dry
1/2 c Scallions, julienned
1/2 c Italian parsley leaves,
-washed, and spun dry
1/2 c Chives, cut into, 4" batons
1/2 c Chervil leaves
Juice and zest of 1 lemon
Preheat grill.
Split lobsters lengthwise, brush each with 1/2 tablespoon olive oil and place cut-side down on grill. Lobster should cook in 7 to 10 minutes, turning once. Meanwhile, toss all herbs in a mixing bowl with 4 tablespoons olive oil, lemon juice and zest and season with salt and pepper. Toss to dress and arrange on platter. Remove cooked lobster from grill and arrange on plate, next to herb salad.
Yield: 4 servings
Split lobsters lengthwise, brush each with 1/2 tablespoon olive oil and place cut-side down on grill. Lobster should cook in 7 to 10 minutes, turning once. Meanwhile, toss all herbs in a mixing bowl with 4 tablespoons olive oil, lemon juice and zest and season with salt and pepper. Toss to dress and arrange on platter. Remove cooked lobster from grill and arrange on plate, next to herb salad.
Yield: 4 servings