Grilled Lobster and Potatoes with Basil Vinaigrette
A luxurious dish featuring grilled live lobsters and tender potatoes, dressed with a vibrant basil vinaigrette. The dish is served over a bed of baby arugula, combining rich seafood flavors with fresh herbs and peppery greens.
Ingredients
- •4 whole (1 1/4- to 1 1/2-pound) live lobsters
- •2 pounds small (1 1/2- to 2-inch) boiling potatoes (preferably yellow-fleshed)
- •3 tablespoons red-wine vinegar
- •5 tablespoons fresh lemon juice
- •3 cloves garlic cloves, minced
- •½ teaspoon dried hot red-pepper flakes, or to taste
- •1 teaspoon sugar
- •½ teaspoon salt
- •⅔ cup extra-virgin olive oil
- •½ cup chopped fresh basil
- •½ pound baby arugula (about 10 cups loosely packed)
- •1 serving Accompaniment: lemon wedges
Cooking Instructions
- 1.
Plunge lobsters headfirst into a 12-quart pot of boiling salted water . Cook, covered, over high heat 4 minutes (for 1 1/4-lb lobster) to 5 minutes (for 1 1/2-lb lobster) from time they enter water. Transfer with tongs to a large colander to drain and cool. (Lobsters will not be fully cooked.) Return cooking water to a boil.
5 min
- 2.
Add potatoes to boiling water and simmer, uncovered, until just tender, 15 to 20 minutes. Drain in a colander.
20 min
- 3.
When lobsters are cool enough to handle, twist off claws (including knuckles) and crack with a meat mallet or rolling pin. Halve lobsters lengthwise using a large heavy knife. Reserve green tomalley and any orange roe from bodies for another use if desired.
10 min
- 4.
Prepare grill for direct-heat cooking over medium-hot charcoal (moderately high heat for gas).
15 min
- 5.
While grill heats, whisk together vinegar, lemon juice, garlic, red-pepper flakes, sugar, and salt in a bowl. Add oil in a slow stream, whisking until well blended, then stir in basil.
5 min
- 6.
Halve potatoes. Oil grill rack, then grill potatoes, cut sides down, covered only if using a gas grill, turning over once, until grill marks appear, about 4 minutes total. Transfer to a bowl and toss with 2 tablespoons vinaigrette. Keep potatoes warm, covered.
4 min
- 7.
Oil grill rack, then grill 4 lobster halves, cut sides down, and all of claws, covered only if using a gas grill, until grill marks appear on meat, about 4 minutes. Turn over bodies and claws and grill in same manner 4 minutes more. Transfer to a large bowl and toss with 1/4 cup vinaigrette, then keep warm, covered. Grill remaining lobster halves in same manner and add to same bowl, tossing to coat.
8 min
- 8.
Arrange arugula on a large platter and top with grilled lobster and potatoes. Drizzle with 1/2 cup vinaigrette and serve remaining vinaigrette on the side.
5 min
