Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    spiny lobsters -- 1 1/2 pounds each,
                        -- raw and live
   2      tablespoons   extra virgin olive oil -- plus 4 t
     1/2  cup           fennel fronds
     1/2  cup           basil leaves -- washed, and spun
                        -- dry
     1/2  cup           mint leaves -- washed, and spun
                        -- dry
     1/2  cup           scallions -- julienned
     1/2  cup           Italian parsley leaves -- washed, and spun
                        -- dry
     1/2  cup           chives -- cut into, 4" batons
     1/2  cup           chervil leaves
                        juice and zest of 1 lemon

Preparation:

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