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Gusto
Gusto

Lobster with Basil Mayo

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  • Serves

    2

Ingredients

  • 1½ cups (360 ml) basil leaves stripped from their stock
  • 1 cup (240 ml) canola oil
  • 1 cup (240 ml) mayonnaise
  • juice and zest of one lemon
  • 2 garlic cloves
  • salt and ground black pepper, to taste
  • 2 fresh lobsters, cut in half lengthwise and cleaned

Directions

  1. For basil oil, place basil leaves in a bowl and pour boiling water over them, leaves for approximately 30 seconds until leaves turn a brighter green. Drain and refresh under cold running water, drain again and squeeze dry with paper towel. Place in a food processor and add canola oil and process to a puree.
  2. Line sieve with cheese cloth and set it over a deep bowl. Pour basil and oil puree and leave undisturbed for 1 hour, or until all the oils has filtered through into the bowl. Reserve the pulp left behind in the cheese cloth.
  3. Combine mayonnaise with a splash of basil oil. Add basil pulp, lemon juice and zest, garlic cloves, salt, and ground black pepper. Cover and chill in refrigerator.
  4. Preheat grill to 350F (175C).
  5. If you have live lobsters, place in the freezer for 2 hours and then cook in a pot of salted boiling water for 2 minutes. Remove the lobster and plunge them into cold water to refresh. Cut them in half. Remove the stomach sack from behind the eyes.
  6. Brush basil oil over the cut side of each lobster half. Place cut side down on grill, cover and grill for 8 minutes or until they are cooked through.
  7. Serve grilled lobster with basil mayo. Leftover basil oil can be used with pizza, pasta, grilled fish or grilled shrimp.

Note: Cooking times and temperatures will vary depending on the size and type of your barbecue.

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