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- In a medium bowl, stir basil into melted butter. Boil lobster for about 4 min. To stop the cooking process, plunge the lobster into cool water for 1 minute and remove. Allow lobster to cold.
- Bring grill to moderately high heat. Split each lobster in half. Extract lobster meat from claws. Brush meat with basil butter and put lobsters on grill, cut side down for 3 - 4 min. Turn over, and brush open side liberally with more butter. Continue grilling for 3 - 5 min with open side up, till shell becomes a brilliant red. Place claw meat and grill for 3 - 4 more min. Remove from grill.
- Serve with salad.
- Salad:Saute/fry bacon till crispy. Drain on towels. In same pan, heat 1 Tbsp. extra virgin olive oil and fry Chanterelles till golden. Season to taste and set aside.
- Add in additional extra virgin olive oil to pan if required. Cook corn and onion for 2 - 3 min till tender. Stir in peppers, mushrooms, and frisee and toss together to hot. Heat for 1 minute, pour over any remaining oil, vinegar and season to taste before serving. Heat only till frisee just starts to become wilted - don't cook. Top with crumbled bacon and serve with grilled lobster meat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 283g | |
| Recipe makes 10 servings | |
| Calories 326 | |
| Calories from Fat 103 | 32% |
| Total Fat 11.65g | 15% |
| Saturated Fat 6.32g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 283mg | 94% |
| Sodium 871mg | 36% |
| Potassium 752mg | 21% |
| Total Carbs 1.38g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.01g | 0% |
| Protein 51.27g | 82% |
