Recipes

Grilled Lobster and Potatoes with Basil Vinaigrette

1 Mins read
0
20
0
Share
Scroll to recipe
Share
Grilled Lobster and Potatoes with Basil Vinaigrette

Grilled Lobster and Potatoes with Basil Vinaigrette

amanda

Equipment

  • - Grill with Lid

  • - Heavy Duty Non-Stick Skillet

  • - Digital Thermometer

  • - Chef's Knife Set

  • - Stainless Steel Mixing Bowls

  • - Measuring Cups & Spoons Set

  • - Microplane Grater

  • - Silicone Basting Brushes (Set)

  • - Garlic Press

  • - Mandoline Slicer

Ingredients

  • 4 (1 1/4- to 1 1/2-pound) live lobsters

  • 2 pounds small (1 1/2- to 2-inch) boiling potatoes (preferably yellow-fleshed)

  • 3 tablespoons red-wine vinegar

  • 5 tablespoons fresh lemon juice

  • 3 garlic cloves, minced

  • 1/2 teaspoon dried hot red-pepper flakes, or to taste

  • 1 teaspoon sugar

  • 1/2 teaspoon salt

  • 2/3 cup extra-virgin olive oil

  • 1/2 cup chopped fresh basil

  • 1/2 pound baby arugula (about 10 cups loosely packed)

  • Accompaniment: lemon wedges

Instructions

1

Instruction 1

Plunge lobsters headfirst into a 12-quart pot of boiling salted water . Cook, covered, over high heat 4 minutes (for 1 1/4-lb lobster) to 5 minutes (for 1 1/2-lb lobster) from time they enter water. Transfer with tongs to a large colander to drain and cool. (Lobsters will not be fully cooked.) Return cooking water to a boil.
2

Instruction 2

Add potatoes to boiling water and simmer, uncovered, until just tender, 15 to 20 minutes. Drain in a colander.
3

Instruction 3

When lobsters are cool enough to handle, twist off claws (including knuckles) and crack with a meat mallet or rolling pin. Halve lobsters lengthwise using a large heavy knife. Reserve green tomalley and any orange roe from bodies for another use if desired.
4

Instruction 4

Prepare grill for direct-heat cooking over medium-hot charcoal (moderately high heat for gas).
5

Instruction 5

While grill heats, whisk together vinegar, lemon juice, garlic, red-pepper flakes, sugar, and salt in a bowl. Add oil in a slow stream, whisking until well blended, then stir in basil.
6

Instruction 6

Halve potatoes. Oil grill rack, then grill potatoes, cut sides down, covered only if using a gas grill, turning over once, until grill marks appear, about 4 minutes total. Transfer to a bowl and toss with 2 tablespoons vinaigrette. Keep potatoes warm, covered.
7

Instruction 7

Oil grill rack, then grill 4 lobster halves, cut sides down, and all of claws, covered only if using a gas grill, until grill marks appear on meat, about 4 minutes. Turn over bodies and claws and grill in same manner 4 minutes more. Transfer to a large bowl and toss with 1/4 cup vinaigrette, then keep warm, covered. Grill remaining lobster halves in same manner and add to same bowl, tossing to coat.
8

Instruction 8

Arrange arugula on a large platter and top with grilled lobster and potatoes. Drizzle with 1/2 cup vinaigrette and serve remaining vinaigrette on the side.
0
20
0
Share
You may also like
Recipes

hot-buttered-rum

1 Mins read
Introduction Discover the cozy warmth and delightful flavors of a timeless classic. The Hot Buttered Rum recipe invites you to indulge in…
Recipes

Fish Vermicelli with Fresh Dill and Pineapple Sauce

1 Mins read
Introduction Dive into the delightful world of flavors with “Fish Vermicelli with Fresh Dill and Pineapple Sauce”, a unique culinary experience that…
Recipes

Endive and Chicory Salad with Grainy Mustard Vinaigrette

2 Mins read
Introduction This Endive and Chicory Salad with Grainy Mustard Vinaigrette is a delightful combination of the earthy, slightly bitter flavors of Belgian…

Leave a Reply

Your email address will not be published. Required fields are marked *