1/2 cup loosely packed fresh basil leaves (about 1/2 oz.)
1 1/2 teaspoons sea salt
1 teaspoon crushed red pepper
3 gallons cold water
1 1/2 cups dry white wine
1/4 cup white wine vinegar
3/4 cup sea salt
4 (1 1/2-lb.) live whole spiny lobsters (rock lobsters)
8 lemon wedges
How to Make It
Prepare the herbed oil: Cut garlic head in half crosswise; remove as many dried skins from garlic as you can. Place olive oil and garlic halves in a small saucepan over low, and bring to a simmer. Cook until garlic is golden brown, about 30 minutes.
Remove oil from heat; cool 20 minutes. Pour through a fine wire-mesh strainer into a blender; discard solids. Add parsley, basil, salt, and crushed pepper; process until herbs are finely pureed and oil takes on a green hue. Chill until ready to grill lobsters.
Prepare the lobsters: Light charcoal briquettes in a large grill, and allow fire to burn until coals are gray and very hot (high heat, 450°F to 500°F).
Fill a large pot with 3 gallons cold water. Add white wine, vinegar, and salt to water; cover and bring to a rolling boil over high. Add lobsters, and cook 3 minutes.
Remove lobsters with tongs, and cool 10 minutes. Split whole lobsters lengthwise down the middle with a long, sharp knife. (Do your best to split cleanly, to keep as much of the tomalley and roe intact inside the lobster shell.) Brush meat side of each lobster with 2 teaspoons of the herbed oil.
Place lobsters on oiled grill rack, meat side down. Grill lobsters, uncovered, until starting to char, 2 to 3 minutes. Carefully flip them over, and grill until bubbles start to form around the meat, about 2 minutes. Remove from grill. Serve with lemon wedges, and drizzle with herbed oil.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.