Grilled Lobster With Limoncello Oil And Arugula ...

Directions

1. * Note: Limoncello is a strong lemon-flavored liqueur from Southern Italy. You can find it at many fine wine stores.
2. For the Limoncello Oil: Tie fresh marjoram tightly at the stem end with a string, set aside. Bring oil, lemon juice and zest to a near-boil in small saucepan over medium heat. Remove from heat and pour into bowl. Immediately add in marjoram and limoncello, cover and steep, like tea, 1 hour. (This oil can be stored in covered jar away from light for up to 1 week.)
3. For the Grilled Lobsters: Kill lobsters by piercing shells with sharp point at center of back end of eyes. Place whole lobster on hottest part of grill 3 min per side and remove from heat.
4. Cut lobsters in half lengthwise and, careful not to lose a drop of tomalley or possibly roe, gently anoint them on flesh side with scented oil, using marjoram bunch from Lomincello oil like a brush.
5. Gently place shell-side down on grill and cook till nearly done, 6 to 7 min. Turn flesh-side down and cook 1 minute and remove to platter.
6. Dress arugula with 1/4 c. Limoncello Oil and some salt and pile in center of platter with lobster. Serve hot or possibly at room temperature with any remaining oil and lemon wedges on side.
7. This recipe yields 8 servings.
8. Description: "(Aragoste Alle Brace)"
9. NOTES :