| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Fresh basil leaves |
| 1 1/2 |
c |
Olive oil |
| 8 |
|
Live lobsters |
INSTRUCTIONS
Bring medium size saucepan of water to a boil. Add basil and blanch 20
seconds. Drain. Transfer leaves to processor and blend well. While
machine is still running, add 1 cup oil through fed tube and blend
until smooth. Season to taste with salt and pepper. Prepare a wood or
charcoal fire and let it burn down to embers. For the lobsters, insert
the tip of a large chefs knife just behind the head of the lobster.
Cut the underside from the head to the tail. Make sure you do not cut
all the way through the back shell. Spread the halves apart. With your
fingers, or using a paring knife remove and discard the vein like
intestinal tract that runs along the length of the lobster. Remove the
small sac from behind the eyes. Do not remove the tomalley the
greenishgray pancreas and liver or the dark green coral (present if
the lobster is female). First, twist off the claws, then the tail.
Remove the soft inside shell from the tail. Brush the lobsters with
1/2 cup olive oil and season with salt and pepper. Grill cut side up
for 20 minutes. Brush some basil over the lobster. Serve passing the
remaining basil oil separately. Posted to MM-Recipes Digest V4 #148 by
"Vince & Juley Roberts" <vince@bellsouth.net> on May 28, 1997
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