Grilled Lobster With Warm Corn~ Chanterelle A

Grilled Lobster With Warm Corn~ Chanterelle A

Yield: 4 Servings

lobster:

1/4 lb butter, -- melted

leaves fresh basil, coarsely

chopped

1 1/2lb lobsters

Salt

Pepper

Salad:

strips bacon, -- jullienned

6 TB olive oil

1/4 lb Chanterelles

Salt

Pepper

ears corn, -- kernels

removed

red onion, -- diced

yellow pepper, -- finely

julienne

red pepper, -- finely

julienned

heads frisee

2 TB sherry vinegar

1 TB chopped chives

Lobster: In bowl stir basil into melted butter. Steam or broil

lobster for about 4 minutes. To stock the cooking process shock the

lobster with cold water. Allow lobster to cool. 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 minutes. Turn over, and brush meat liberally

with more butter and continue grilling for 3 - 4 minutes with shell

side down, until shell is bright red. At that time place claw meat on

grill and cook for 3 - 4 minutes. Remove lobster from grill. Serve

with salad.

Salad: In large non-stick pan cook bacon until crispy. Drain and set

aside. In same pan heat 1 tablespoon olive oil and saute Chanterelles

until golden brown. Season lightly with salt and pepper and set

aside. Add another tablespoon of oil to the pan. Add corn and onion

and cook for 2 - 3 minutes, until the corn is cooked and the onion is

tender. Add peppers and toss until peppers are warm. Add mushrooms

and frisee to pan. Toss for 1 minute. Add remaining oil, vinegar and

salt and pepper to taste. Toss together until frisee just begins to

wilt. Add bacon and serve with lobster