Grilled Lobster With Potato Salad

1. 1

   In a 5- to 6-quart pan over high heat, bring potatoes and 3 quarts water to a boil. Cover and simmer until potatoes are tender when pierced, 30 to 35 minutes. Drain. When potatoes are cool enough to touch, cut into 1/4- to 1/2-inch chunks.

2. 2

   Meanwhile, in a large bowl, stir together orange juice concentrate, lemon juice, Dijon mustard, and green onions. Add potato chunks and mix gently. Add salt to taste.

3. 3

   With scissors, cut lengthwise down the center of the top of each lobster shell. Set each tail, underside down, on a cutting board. Force a heavy knife through the cut in each shell to slice each lobster tail in half. Rinse lobster in shell.

4. 4

   Lay lobster on a lightly oiled grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Turn once to cook evenly until lobster is opaque but moist-looking in center of thickest part (cut to test), about 7 minutes.

5. 5

   Mound potato salad equally onto plates; top with caviar. Place 2 lobster halves around each salad portion.

* Per serving · 4 servings · Values may vary.

No additional tips available.