Grilled Lobster With Warm Corn, Chanterelle And Bacon Salad Recipe
Servings: 1
Ingredients
- 1/4 lb Butter,, melted
- 10 x Leaves fresh basil,, coarsely minced
- 4 x 1 1/2- lb. l, obsters Salt Pepper
- 3 x Strips bacon,, jullienned
- 6 Tbsp. Extra virgin olive oil
- 1/4 lb Chanterelles Salt Pepper
- 3 x Ears corn,, kernels removed
- 1 x Red onion,, diced
- 1 x Yellow pepper,, finely julienne
- 1 x Red pepper,, finely julienned
- 2 x Heads frisee
- 2 Tbsp. Sherry vinegar
- 1 Tbsp. Minced chives H
Directions
- Lobster: In bowl stir basil into melted butter. Steam or possibly broil lobster for about 4 min. To stock the cooking process shock the lobster with cool water. Allow lobster to cold. Heat grill to a moderately high heat. Split lobsters in half. Remove meat from claws. Lightly brush meat with basil butter and place lobsters on grill, meat side down for 3 - 4 min. Turn over, and brush meat liberally with more butter and continue grilling for 3 4 min with shell side down, till shell is bright red. At which time place claw meat on grill and cook for 3 - 4 min. Remove lobster from grill. Serve with salad.
- Salad: In large non-stick pan cook bacon till crispy. Drain and set aside.
- In same pan heat 1 Tbsp. extra virgin olive oil and saute/fry Chanterelles till golden. Season lightly with salt and pepper and set aside. Add in another Tbsp. of oil to the pan. Add in corn and onion and cook for 2 - 3 min, till the corn is cooked and the onion is tender. Add in peppers and toss till peppers are hot. Add in mushrooms and frisee to pan. Toss for 1 minute. Add in remaining oil, vinegar and salt and pepper to taste. Toss together till frisee just begins to wilt. Add in bacon and serve with lobster
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