Grilled Lobster and Potatoes with Basil Vinaigrette

Name: Grilled Lobster and Potatoes with Basil Vinaigrette
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 4
Cuisine: Global
Ingredients: 2 liters 1/2 pound baby arugula (about loosely packed); 118 milliliters chopped fresh basil; 3 garlic cloves, minced; 5 Tbsps fresh lemon juice; 4 servings Accompaniment: lemon wedges; 2 kilograms live lobsters; 158 milliliters extra-virgin olive oil; 907 grams (1 1/2- to 2-inch) boiling potatoes (preferably yellow-fleshed); 1 teaspoons dried hot red-pepper flakes, or to taste; 3 Tbsps red-wine vinegar; 1 teaspoons salt; 1 teaspoon sugar

You can never have too many main course recipes, so give Grilled Lobster and Potatoes with Basil Vinaigrette a try. This gluten free, dairy free, and pescatarian recipe serves 4. One portion of this dish contains about 34g of protein, 38g of fat, and a total of 601 calories. 1 person found this recipe to be delicious and satisfying. A mixture of sugar, red-wine vinegar, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes approximately 5 hours.

Instructions

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.

Ingredients you will need

Lobster

Water

Equipment you will use

Pot

Transfer with tongs to a large colander to drain and cool. (Lobsters will not be fully cooked.) Return cooking water to a boil.

Ingredients you will need

Lobster

Water

Equipment you will use

Colander

Tongs

Add potatoes to boiling water and simmer, uncovered, until just tender, 15 to 20 minutes.

Ingredients you will need

Potato

Water

Drain in a colander.

Equipment you will use

Colander

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.

Ingredients you will need

Lobster

Orange

Meat

Equipment you will use

Meat Tenderizer

Rolling Pin

Knife

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

Equipment you will use

Grill

While grill heats, whisk together vinegar, lemon juice, garlic, red-pepper flakes, sugar, and salt in a bowl.

Ingredients you will need

Lemon Juice

Vinegar

Garlic

Pepper

Sugar

Salt

Equipment you will use

Grill

Whisk

Bowl

Add oil in a slow stream, whisking until well blended, then stir in basil.

Ingredients you will need

Basil

Cooking Oil

Equipment you will use

Whisk

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.

Ingredients you will need

Potato

Cooking Oil

Equipment you will use

Grill

Transfer to a bowl and toss with 2 tablespoons vinaigrette. Keep potatoes warm, covered.

Ingredients you will need

Vinaigrette

Potato

Equipment you will use

Bowl

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.

Ingredients you will need

Lobster

Meat

Cooking Oil

Equipment you will use

Grill

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.

Ingredients you will need

Vinaigrette

Lobster

Equipment you will use

Grill

Bowl

Arrange arugula on a large platter and top with grilled lobster and potatoes.

Ingredients you will need

Potato

Arugula

Lobster

Drizzle with 1/2 cup vinaigrette and serve remaining vinaigrette on the side.

Ingredients you will need

Vinaigrette

•Lobsters can be cooked in 2 batches in an 8- to 10-quart pot.•If you aren't able to grill outdoors, lobsters and potatoes can be cooked in a hot oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat.

Ingredients you will need

Lobster

Potato

Equipment you will use

Grill Pan

Grill

Pot

Equipment

Ingredients

Servings:

2liters

1/2 pound baby arugula (about loosely packed)118milliliters

chopped fresh basil 3

garlic cloves, minced 5Tbsps

fresh lemon juice 4servings

Accompaniment: lemon wedges 2kilograms

live lobsters 158milliliters

extra-virgin olive oil 907grams

(1 1/2- to 2-inch) boiling potatoes (preferably yellow-fleshed)1teaspoons

dried hot red-pepper flakes, or to taste 3Tbsps

red-wine vinegar 1teaspoons

salt 1teaspoon

sugar

Recommended wine: Chablis, Chardonnay

Chablis and Chardonnay are great choices for Lobster. Chablis is perfect with lobster, but a chardonny from other regions is bound to hit the spot too. The Domaine Seguinot-Bordet Chablis ( half-bottle) with a 4.3 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.