- 4
Ingredients
- 1 cup extra-virgin olive oil
- Juice and zest of 3 lemons, plus 2 lemons
- 1 bunch fresh marjoram, tied tightly at stem end with a piece of string
- 3 tablespoons limoncello
- 4 (2-pound) live lobsters
- 2 cups baby spinach, washed and spun dry
- 1 bunch of chives
Preparation
Step 1
Preheat barbecue or 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.
Kill lobsters by piercing their shells with a sharp point at the center of the back end of the eyes. Place the whole lobster on the hottest part of the grill for 3 minutes per side and remove from the heat. Cut the lobsters in half lengthwise and 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 greens with oil and lemon and some coarse salt and pile in center of platter. Serve warm or room temperature, with the remaining oil and lemon wedges on side