Grilled Lobster With Warm Corn, Chanterelle, Bacon Salad

By á-170456

Ingredients

• SALAD:
• 1/4 pound butter melted
• 10 fresh basil leaves chopped coarsely
• 4 lobsters - (abt 1 1/2 lbs ea)
• Salt to taste
• Freshly-ground black pepper to taste
• 3 strips bacon
• 6 tablespoons olive oil
• 1/4 pound chanterelles
• Salt to taste
• Freshly-ground black pepper to taste
• 3 ears sweet corn kernels removed
• 1 red onion diced
• 1 yellow pepper cut julienne strips
• 1 red pepper cut julienne strips
• 2 heads frisee
• 2 tablespoons sherry vinegar
• 1 tablespoon chopped chives

Details

Servings 1

Preparation

Step 1

Melt the butter in a mixing bowl and add the chopped basil. Stem the lobster for about 4 minutes. To stop the cooking process, shock the lobsters in cold water and permit them to cool.

Heat the grill to moderately-high and split the lobsters in half. Remove the meat from the claws. Brush the lobster meat with the basil butter and place them on the grill. Cook them meat-side down for about 3 1/2 minutes. Turn over and brush again with more butter. Continue grilling for about 3 1/2 minutes with the shell side down. Place the claw meat on the grill and cook for about three minutes. Remove the lobster from the grill and serve with salad.

For the salad: In a large pan cook the bacon until crispy. Drain and set aside until needed. Use the same pan to heat 1 tablespoon olive oil and use it to saute the chanterelles until they're golden brown. Season with salt and pepper. Add more oil to the pan and use it to cook the corn and the onion for about 2 to 3 minutes, or until the onions are translucent and the corn is heated through. Add the peppers and toss with the rest of the mixture until they are warm. Add the mushrooms and frisee to the pan. Toss for about one minute before adding the remaining oil, vinegar and salt and pepper. Toss together until the frisee just begins to wilt, then add the bacon and serve with the lobster.

This recipe yields ?? servings.