- 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
- 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.
- 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.
- 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.
- Preheat grill to 350F (175C).
- 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.
- 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.
- 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.