Grilled Lobster with Herb Salad

Split lobster grilled cut-side down, served next to a bright tangle of fresh herbs dressed with nothing but lemon and extra-virgin olive oil. This is restaurant cooking with almost no technique. The lobster and the herbs do all the work.

Brush the split lobsters lightly with olive oil and put them cut-side down on a hot grill. Seven to ten minutes, one turn, and they’re done. The shells protect the meat from drying out and the direct heat on the flesh side gives you light char marks and a faintly smoky sweetness.

The herb salad is the real star. Basil, mint, Italian parsley, chervil, fennel fronds, chives, and julienned scallions get tossed with olive oil, lemon juice, and zest. It’s not a garnish. It’s a full component that cuts through the richness of the lobster with bright, anise-y, citrusy freshness.

Pro Tips

• Split the lobsters just before grilling. A sharp, heavy knife through the center does it. Have your fishmonger do it if you prefer.
• Grill cut-side down first. This sears the meat and gives you grill marks. Flip shell-side down to finish cooking.
• Don’t overdress the herbs. You want them lightly coated, not swimming. The herbs should feel like a salad, not a wet pile.
• Dry the herbs thoroughly after washing. Wet herbs dilute the dressing and wilt faster.

Variations

• Butter basted: Skip the olive oil on the lobster and brush with melted garlic butter during the last 2 minutes of grilling.
• Grilled lemon: Halve the lemon and grill it cut-side down for 3 minutes before juicing. The char adds a smoky note to the dressing.
• Arugula base: Lay the herb salad over a bed of peppery arugula for more volume.