Ingredients:
2 medium 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 inch batons |
1/2 cup chervil leaves |
1 medium juice and zest of 1 lemon |
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Preparation / Directions:
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
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