Grilled Lobsters---Aragoste Alle Brace

Name: Grilled Lobsters---Aragoste Alle Brace
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 473 milliliters arugula, washed and spun dry; 1 bunch fresh marjoram, tied tightly at stem end with a piece of string; 3 Juice and zest of lemons, plus 2 lemons; 3 Tbsps limoncello or other lemon liqueur; 4 kilograms live lobsters; 237 milliliters extra-virgin olive oil

Grilled Lobsters---Aragoste Alle Brace might be just the main course you are searching for. One serving contains 151 calories, 21g of protein, and 4g of fat. This gluten free, dairy free, fodmap friendly, and pescatarian recipe serves 8. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of arugula, marjoram, live lobsters, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Preheat barbecue or broiler.

Equipment you will use

Broiler

Place olive oil and juice and zest of 3 lemons into a small saucepan and place over medium heat. Bring to a near boil, remove from heat and pour into a bowl. Immediately add the marjoram "brush" and limoncello and allow to steep, like tea, for 1 hour, covered. This mixture can be stored in a lidded jar, away from light, for up to a week.

Ingredients you will need

Limoncello

Olive Oil

Marjoram

Lemon

Juice

Tea

Equipment you will use

Sauce Pan

Bowl

Kill lobsters by piercing their shells with a sharp point at the center of the back end of the eyes.

Ingredients you will need

Lobster

Pasta Shells

Place the whole lobster on the hottest part of the grill for 3 minutes per side and remove from the heat.

Ingredients you will need

Lobster

Equipment you will use

Grill

Cut the lobsters in half lengthwise and, careful not to lose a drop of the tomalley or roe, gently anoint them with the scented oil, using the marjoram brush. Gently place them, shell-side down, on the grill and cook until nearly done, about 6 to 7 minutes. Turn the flesh side down, cook for 1 minute, and remove to a platter. Dress the arugula with 4 tablespoons of the scented oil and some coarse salt and pile in center of platter.

Ingredients you will need

Coarse Salt

Lobster

Marjoram

Arugula

Cooking Oil

Equipment you will use

Grill

Serve warm or room temperature, with the remaining oil and lemon wedges on side.

Ingredients you will need

Lemon Wedge

Cooking Oil

Equipment

Ingredients

Servings:

473milliliters

arugula, washed and spun dry 1bunch

fresh marjoram, tied tightly at stem end with a piece of string 3

Juice and zest of lemons, plus 2 lemons 3Tbsps

limoncello or other lemon liqueur 4kilograms

live lobsters 237milliliters

extra-virgin olive oil

Recommended wine: Chablis, Chardonnay

Lobster works really well with Chablis and Chardonnay. Chablis is perfect with lobster, but a chardonny from other regions is bound to hit the spot too. You could try Domaine Louis Moreau Chablis. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 29 dollars per bottle.