GRILLED LOBSTER AND POTATOES WITH BASIL VINAIGRETTE

By polloazul

Ingredients

• 4 (1 1/4- to 1 1/2-lb) live lobsters
• 2 lb 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 lb baby arugula (about 10 cups loosely packed)
• ACCOMPANIMENT: lemon wedges

Details

Adapted from gourmet.com

Preparation

Step 1

Plunge lobsters headfirst into a 12-quart pot (see cooks’ note, below) of boiling salted water (see Tips). 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.

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

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

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.

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.

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.

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.

COOKS’ NOTES:
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.