Grilled Lobster And Potatoes With Basil Vinaigrette
Serves: 6
Jadyn Kohler
1 January 1970
Based on User reviews:
45
Spice
43
Sweetness
46
Sourness
46
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
3 tbsps
Wine Vinegar (red-)5 tbsps
Lemon Juice (fresh)1 tsp
Sugar1 tsp
Salt2 cup
Extra-Virgin Olive Oil1 cup
Basil (chopped fresh)Directions:
1
Plunge lobsters headfirst into a 12-quart pot of boiling salted water
2
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
3
Transfer with tongs to a large colander to drain and cool
4
(Lobsters will not be fully cooked
5
) Return cooking water to a boil
6
Add potatoes to boiling water and simmer, uncovered, until just tender, 15 to 20 minutes
7
Drain in a colander
8
When lobsters are cool enough to handle, twist off claws (including knuckles) and crack with a meat mallet or rolling pin
9
Halve lobsters lengthwise using a large heavy knife
10
Reserve green tomalley and any orange roe from bodies for another use if desired
11
Prepare grill for direct-heat cooking over medium-hot charcoal (moderately high heat for gas)
12
While grill heats, whisk together vinegar, lemon juice, garlic, red-pepper flakes, sugar, and salt in a bowl
13
Add oil in a slow stream, whisking until well blended, then stir in basil
14
Halve potatoes
15
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
16
Transfer to a bowl and toss with 2 tablespoons vinaigrette
17
Keep potatoes warm, covered
18
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
19
Turn over bodies and claws and grill in same manner 4 minutes more
20
Transfer to a large bowl and toss with 1/4 cup vinaigrette, then keep warm, covered
21
Grill remaining lobster halves in same manner and add to same bowl, tossing to coat
22
Arrange arugula on a large platter and top with grilled lobster and potatoes
23
Drizzle with 1/2 cup vinaigrette and serve remaining vinaigrette on the side
24
Plunge lobsters headfirst into a 12-quart pot of boiling salted water
25
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
26
Transfer with tongs to a large colander to drain and cool
27
(Lobsters will not be fully cooked
28
) Return cooking water to a boil
29
Add potatoes to boiling water and simmer, uncovered, until just tender, 15 to 20 minutes
30
Drain in a colander
31
When lobsters are cool enough to handle, twist off claws (including knuckles) and crack with a meat mallet or rolling pin
32
Halve lobsters lengthwise using a large heavy knife
33
Reserve green tomalley and any orange roe from bodies for another use if desired
34
Prepare grill for direct-heat cooking over medium-hot charcoal (moderately high heat for gas)
35
While grill heats, whisk together vinegar, lemon juice, garlic, red-pepper flakes, sugar, and salt in a bowl
36
Add oil in a slow stream, whisking until well blended, then stir in basil
37
Halve potatoes
38
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
39
Transfer to a bowl and toss with 2 tablespoons vinaigrette
40
Keep potatoes warm, covered
41
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
42
Turn over bodies and claws and grill in same manner 4 minutes more
43
Transfer to a large bowl and toss with 1/4 cup vinaigrette, then keep warm, covered
44
Grill remaining lobster halves in same manner and add to same bowl, tossing to coat
45
Arrange arugula on a large platter and top with grilled lobster and potatoes
46
Drizzle with 1/2 cup vinaigrette and serve remaining vinaigrette on the side