Grilled Lobsters---Aragoste Alle Brace

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   ["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, careful not to lose a drop of the tomalley or roe, gently 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 arugula with 4 tablespoons of the scented oil and some coarse salt and pile in center of platter.", "Serve warm or room temperature, with the remaining oil and lemon wedges on side."]

* Per serving · 4 servings · Values may vary.

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