Grilled Lobster with Herb Salad
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Ingredients
| 2 (1-1/2 lb. each) | spiny lobsters, raw and live | | 6 tbsp. | extra-virgin olive oil, divided | | 1/2 cup | fennel fronds | | 1/2 cup | basil leaves, washed, spun dry | | 1/2 cup | mint leaves, washed, spun dry | | 1/2 cup | scallions, julienned | | 1/2 cup | Italian parsley leaves, washed, spun dry | | 1/2 cup | 4-inch baton-cut chives | | 1/2 cup | chervil leaves | | 1 | lemon, juice and zest of | | Salt, to taste | | Freshly ground black pepper, to taste |
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Instructions
Preheat grill. Split lobsters lengthwise, brush each half with 1/2 tbsp. 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 tbsp. 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.
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