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Grilled lobster à l'italienne
Preparation
30 min
Cooking time
10 min
Servings
4
Ingredients
- 250 ml (1 cup) tomato flesh, cut into 1 cm (1/3 inch) dice
- 30 ml (2 tbsp) onion, chopped finely
- 30 ml (2 tbsp) olive oil
- 15 ml (1 tbsp) fresh basil, crumpled
- Salt and freshly ground black pepper
- 250 ml (1 cup) of butter
- 2 or 3 cloves of garlic, finely chopped
- 60 ml (1 / 4 cup) white wine
- 30 ml (2 tbsp) flat-leaf parsley, chopped
- 4 fresh lobsters, about 625 g (1 1/4 lb)
- 60 ml (1/4 cup) pesto
Preparation
- In a bowl, combine the first 5 ingredients. Season with salt and pepper.
- Mix gently and let stand for about 1 hour at room temperature to allow the flavors to express themselves.
- Preheat the barbecue to medium high 230 ° C (450 ° F).
- In a saucepan, heat the butter and garlic over very low heat.
- Let steep slowly, about 5 minutes.
- Add the white wine and increase the heat to medium-high.
- Using a whisk, beat the mixture while it boils.
- Cook for about 5 minutes.
- Season with salt and pepper.
- Add the parsley.
- Keep warm.
- Meanwhile, cook the lobsters in boiling salted water, about 5 minutes.
- Remove from the heat and let cool slightly.
- Using a large chef's knife, cut the lobsters in half in the lengthwise and break the pliers.
- Remove the gravel pocket located near the head, as well as the intestine.
- Using a brush, brush the flesh of p esto.
- Cover the lobsters, flesh side down.
- Cook for about 3 minutes.
- Turn over and garnish with the tomato paste. Continue cooking for another 2 minutes.
- Serve immediately with the garlic butter, a green salad and rice.
