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1
In a medium bowl, stir basil into melted butter.
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2
Boil lobster for about 4 min.
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3
To stop the cooking process, plunge the lobster into cool water for 1 minute and remove.
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4
Allow lobster to cold.
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5
Bring grill to moderately high heat.
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6
Split each lobster in half.
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7
Extract lobster meat from claws.
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8
Brush meat with basil butter and put lobsters on grill, cut side down for 3 - 4 min.
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9
Turn over, and brush open side liberally with more butter.
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10
Continue grilling for 3 - 5 min with open side up, till shell becomes a brilliant red.
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11
Place claw meat and grill for 3 - 4 more min.
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12
Remove from grill.
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13
Serve with salad.
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14
Salad:Saute/fry bacon till crispy.
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15
Drain on towels.
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16
In same pan, heat 1 Tbsp.
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17
extra virgin olive oil and fry Chanterelles till golden.
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18
Season to taste and set aside.
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19
Add in additional extra virgin olive oil to pan if required.
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20
Cook corn and onion for 2 - 3 min till tender.
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21
Stir in peppers, mushrooms, and frisee and toss together to hot.
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22
Heat for 1 minute, pour over any remaining oil, vinegar and season to taste before serving.
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23
Heat only till frisee just starts to become wilted - don't cook.
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24
Top with crumbled bacon and serve with grilled lobster meat.
