|
|
Foodgeek: |
|
Rating: |
  |
Servings: |
4 servings |
Prep. Time: |
|
Total Time: |
|
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
|
Directions:
|
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.
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
