Grilled Lobster With Basil Oil

Directions

1. Bring medium size saucepan of water to a boil. Add in basil and blanch 20 seconds. Drain. Transfer leaves to processor and blend well. While machine is still running, add in 1 c. oil through feed tube and blend till smooth. Season to taste with salt and pepper.
2. Prepare a wood or possibly charcoal fire and let it burn down to embers.
3. For the lobsters, insert the tip of a large chefs knife just behind the head of the lobster. Cut the underside from the head to the tail. Make sure you don't cut all the way through the back shell. Spread the halves apart. With your fingers, or possibly using a paring knife, remove and throw away the vein like intestinal tract which runs along the length of the lobster. Remove the small sac from behind the eyes. Don't remove the tomalley, the greenish-gray pancreas and liver, or possibly the dark green coral (present if the lobster is female). First, twist off the claws, then the tail. Remove the soft inside shell from the tail. Brush the lobsters with 1/2 c. extra virgin olive oil and season with salt and pepper. Grill cut side up for 20 min. Brush some basil over the lobster. Serve passing the remaining basil oil separately.
4. This recipe yields 8 servings.