Grilled Lobster With Warm Corn, Chanterelle And Bacon Salad

* Exported from MasterCook II *

GRILLED LOBSTER WITH WARM CORN, CHANTERELLE AND BACON SALAD

Recipe By :CHEF DU JOUR SHOW #DJ9118
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Lobster:
1/4 pound butter, -- melted
10 leaves fresh basil, -- coarsely chopped
4 1 1/2- pound l -- obsters
Salt
Pepper
Salad:
3 strips bacon, -- jullienned
6 tablespoons olive oil
1/4 pound Chanterelles
Salt
Pepper
3 ears corn, -- kernels removed
1 red onion, -- diced
1 yellow pepper, -- finely julienne
1 red pepper, -- finely julienned
2 heads frisee
2 tablespoons sherry vinegar
1 tablespoon 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

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