Ingredients
- 4 batons
- 2 spiny lobsters
- 1 lemon
- 1 preheat grill
- 1/2 scallions (julienned)
- 1/2 chives
- 120 gr chervil leaves
- 45 gr fennel fronds
- 30 ml extra-virgin olive oil (plus)
- 18 gr basil leaves
- 14 gr italian parsley leaves
- 8 gr mint leaves
Split lobsters lengthwise, brush each with half 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.
