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Ingredients
- 1/4 lb. butter,, melted
- 10 fresh basil leaves, rolled and sliced
- 4 1 1/2- lb. lobsters
Method
- In a medium bowl, stir basil into melted butter.
- Boil lobster for about 4 min.
- To stop the cooking process, plunge the lobster into cool water for 1 minute and remove.
- Allow lobster to cold.
- Bring grill to moderately high heat.
- Split each lobster in half.
- Extract lobster meat from claws.
- Brush meat with basil butter and put lobsters on grill, cut side down for 3 - 4 min.
- Turn over, and brush open side liberally with more butter.
- Continue grilling for 3 - 5 min with open side up, till shell becomes a brilliant red.
- Place claw meat and grill for 3 - 4 more min.
- Remove from grill.
- Serve with salad.
- Salad:Saute/fry bacon till crispy.
- Drain on towels.
- In same pan, heat 1 Tbsp.
- extra virgin olive oil and fry Chanterelles till golden.
- Season to taste and set aside.
- Add in additional extra virgin olive oil to pan if required.
- Cook corn and onion for 2 - 3 min till tender.
- Stir in peppers, mushrooms, and frisee and toss together to hot.
- Heat for 1 minute, pour over any remaining oil, vinegar and season to taste before serving.
- Heat only till frisee just starts to become wilted - don't cook.
- Top with crumbled bacon and serve with grilled lobster meat.
