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Grilled Spiny Lobster, Warm Tomato Salad And Mashed Potatoes Recipe

by Global Cookbook

Ingredients

2 Tbsp. liquid crab boil - (to 3 tbspns) Water as needed 3 whl lemons cut in half 4 whl spiny lobsters 5 Tbsp. extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste 1 lb haricots verts cleaned, blanched

2 Tbsp. minced shallots 1 pt red tear drop tomatoes stemmed 1 pt yellow tear drop tomatoes stemmed 4 c. Roasted Garlic Mashed Potatoes warm, (see recipe) Drizzle of white truffle oil 1 Tbsp. minced chives

Directions

1. In a large stockpot over medium heat, combine the crab boil, water and lemons. Bring to a boil. Add in the lobsters and cook for 4 min. Remove from the heat and cold.
2. Preheat the grill. Split each lobster in half. Season the lobster meat with 3 Tbsp. of the extra virgin olive oil, salt and pepper. Place each lobster, meat-side down and grill for 3 to 4 min on each side, turning the lobsters every 2 min.
3. In a large saute/fry pan, over medium heat, add in the remaining extra virgin olive oil. When the oil is warm, add in the beans. Season with salt and pepper. Saute/fry for 2 min. Add in the shallots and tomatoes. Season with salt and pepper. Continue to saute/fry for 3 to 4 min or possibly till the tomatoes start to break their skin. Remove from the heat.
4. To serve, mound the potatoes in the center of each plate. Spoon the bean/tomato mix around the potatoes. Lay the grilled lobster on top of the potatoes. Drizzle the entire plate with the truffle oil. Garnish with chives.
5. This recipe yields 4 servings.

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