Recipe - Grilled Lobster With Herb Salad

Lobster:
One fourth pound Butter,; melted
10 Leaves fresh basil,;
coarsely chopped
4 1 One half pound l; obsters
Salt
Pepper
Salad:
3 Strips bacon,; jullienned
6 tablespoon Olive oil
One fourth pound Chanterelles
Salt
Pepper
3 Ears corn,; kernels removed
1 Red onion,; minced
1 Yellow pepper,; finely
julienne
1 Red pepper,; finely
julienned
2 Heads frisee
2 tablespoon Sherry vinegar
1 tablespoon Chopped chives
H

Lobster: In bowl stir basil into melted butter. Steam or broil lobster for
about 4 minutes. To stock the cooking process shock the lobster with cold
water. Allow lobster to cool. Heat grill to a moderately high heat. Split
lobsters in half. Remove meat from claws. Lightly brush meat with basil
butter and place lobsters on grill, meat side down for 3 4 minutes. Turn
over, and brush meat liberally with more butter and continue grilling for 3
~ 4 minutes with shell side down, until shell is bright red. At that time
place claw meat on grill and cook for 3 4 minutes. Remove lobster from
grill. Serve with salad.

Salad: In large nonstick pan cook bacon until crispy. Drain and set aside.
In same pan heat 1 tablespoon olive oil and saute Chanterelles until golden
brown. Season lightly with salt and pepper and set aside. Add another
tablespoon of oil to the pan. Add corn and onion and cook for 2 3
minutes, until the corn is cooked and the onion is tender. Add peppers and
toss until peppers are warm. Add mushrooms and frisee to pan. Toss for 1
minute. Add remaining oil, vinegar and salt and pepper to taste. Toss
together until frisee just begins to wilt. Add bacon and serve with lobster

Recipe By :CHEF DU JOUR SHOW #DJ9118

Posted to MCRecipe Digest V1 #228

Date: Sat, 28 Sep 1996 07:54:23 0400

From: Rowaan Rowaan@ix.netcom.com