| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Import, New, Text |
1 |
Servings |
INGREDIENTS
| 2 |
|
Spiny lobsters, 1 1/2 pounds |
|
|
each raw and live |
| 2 |
T |
Extra virgin olive oil, plus |
|
|
4 T |
| 1/2 |
c |
Fennel fronds |
| 1/2 |
c |
Basil leaves, washed and |
|
|
spun dry |
| 1/2 |
c |
Mint leaves, washed and |
|
|
spun dry |
| 1/2 |
c |
Scallions, julienned |
| 1/2 |
c |
Italian parsley leaves |
|
|
washed and spun dry |
| 1/2 |
c |
Chives, cut into 4" batons |
| 1/2 |
c |
Chervil leaves |
|
|
Juice and zest of 1 lemon |
INSTRUCTIONS
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 Recipe by: Molto Mario MB1D23 Posted to
MC-Recipe Digest V1 #620 by Sue <suechef@sover.net> on May 26, 1997
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