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2 servings
suggest servings
| 2 ea Spiny | pounds | lobsters | spiny and 1 1/2 pounds each, raw and live |
| 2 | tablespoons | olive oil, extra-virgin | |
| 1/2 | cup | fennel fronds | |
| 1/2 | cup | basil | washed, and spun dry |
| 1/2 | cup | mint leaves | washed, and spun dry |
| 1/2 | cup | scallions, spring or green onions | julienned |
| 1/2 | cup | italian parsley | washed, and spun dry |
| 1/2 | cup | chives | cut into 4 inch batons |
| 1/2 | cup | chervil | leaves |
| 1 | each | lemon | juice and zest |
Preheat grill.
Split lobsters lengthwise, brush each with 1/2 tablespoon olive oil and place cut-side down on grill.
Lobster should cook in 7 to 10 minutes, turning once.
Meanwhile, toss all herbs in a mixing bowl with 4 tablespoons olive oil, lemon juice and zest and season with salt and pepper.
Toss to dress and arrange on platter.
Remove cooked lobster from grill and arrange on plate, next to herb salad.
| % Daily Value* | |
| Total Fat 17.0g | 27% |
| Saturated Fat 3.0g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 431mg | 144% |
| Sodium 1358mg | 57% |
| Total Carbohydrate 7.0g | 2% |
| Dietary Fiber 1.0g | 6% |
| Sugars 1.0g | |
| Protein 86.0g | 173% |
| Vitamin A | 39% | Vitamin C | 60% | |
| Calcium | 26% | Iron | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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