| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 2 |
|
Spiny lobsters, 1 1/2 pounds each, raw and live |
| 2 |
tb |
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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