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Lobster Recipes
Salads
Mediterranean-Marinated Grilled Lobster and Plum Tomatoes

1 each 1 pound Maine lobster
2 plum tomatoes
feta cheese
2 basil leaves

Marinade
1 cup olive oil
2 Tablespoons Balsamic vinegar
2 teaspoons lime juice
1 Tablespoon capers, rinsed and chopped
1 Tablespoon parsley, chopped
1 Tablespoon basil, chopped
1 Tablespoon garlic, chopped
1 teaspoon cilantro, chopped
1 Tablespoon sun-dried tomatoes, chopped
1 teaspoon chipotle
To taste, salt & pepper

Parboil lobster in salted water for five minutes. Remove lobster from water and run under cold water. Remove meat from shells, being careful to keep claw meat intact. Add lobster to marinade and refrigerate for 6-24 hours.

Remove lobster from marinade, wiping excess oil off. Slice tail at an angle. On a hot grill, add lobster long enough to make grill marks. Remove from heat and chill. Thickly slice plum tomatoes, brush with olive oil, salt and pepper. Place on hot grill, making grill marks on one side. Remove from grill and chill.

Place 4 slices of tomato on each plate in a circle. Place lobster on top of tomato, drizzle with olive oil and sprinkle with feta cheese. Garnish with basil leaf.