Grilled lobster with lemon oil and arugula from Mario Batali Holiday Food by Mario Batali

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Notes about this recipe

  • fprincess on October 25, 2012

    The lobster is cooked whole on the grill initially, which seems to prevent it from drying out, then cut in half and replaced on the grill. The best part of the recipe is the infused marjoram oil that is used to season the lobster before serving. It's made with a mixture of olive oil, lemon juice and zest, and limoncello infused with marjoram for an hour. This oil has a fantastic flavor. I had forgotten what marjoram tasted like and it's phenomenal with lobster - herbal with citrus undertones, but delicate at the same time. The marjoram sprigs are tied together to form a brush that is used to season the lobsters before serving them on a bed of arugula. I've made this recipe twice and it's immediately become a favorite. As a side note I recommend detaching the claws when killing the lobsters, and leaving them on the grill longer than the body, otherwise they won't be cooked through. Photo here: http://tinyurl.com/8v6v53y

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