Grilled lobster with herb salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Spiny lobsters, 1 1/2 pounds | |
| Each, raw and live | ||
| 2 | tablespoons | Extra virgin olive oil plus |
| 4 | Tablespoons | |
| ½ | cup | Fennel fronds |
| ½ | cup | Basil leaves, washed and |
| Spun dry | ||
| ½ | cup | Mint leaves, washed and spun |
| Dry | ||
| ½ | cup | Scallions, julienned |
| ½ | cup | Italian parsley leaves, |
| Washed and spun dry | ||
| ½ | cup | Chives, cut into 4-inch |
| Batons | ||
| ½ | cup | Chervil leaves |
| Juice and zest of 1 lemon | ||
Directions
Preheat grill.
Split lobsters lengthwise, brush each with ½ 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
MOLTO MARIO SHOW #MB1D23