Mediterranean-Marinated Grilled Maine Lobster and Plum Tomatoes

2002 People Choice Award, 2002 Great Taste of Maine Lobster Governor's Tasting

INGREDIENTS:

1 each 1 pound Maine lobster
2 plum tomatoes
feta cheese
2 basil leaves

Marinade:
1 cup olive oil
2 tablespoons Balsamic vinegar
2 teaspoons lime juice
1 tablespoon capers, rinsed and chopped
1 tablespoon parsley, chopped
1 tablespoon basil, chopped
1 tablespoon garlic, chopped
1 teaspoon cilantro, chopped
1 tablespoon sun-dried tomatoes, chopped
1 teaspoon chipotle
To taste, salt and pepper

DIRECTIONS:

Parboil Maine lobster in salted water for five minutes.  Remove Maine lobster from water and run under cold water.  Remove meat from shells, being careful to keep claw meat intact.  Add Maine lobster to marinade and refrigerate for 6-24 hours. 

Remove Maine lobster from marinade, wiping excess oil off.  Slice tail at an angle.  On a hot grill, add Maine lobster long enough to make grill marks.  Remove from heat and chill.  Thickly slice plum tomatoes, brush with olive oil, salt, and pepper.  Place on hot grill, making grill marks on one side.  Remove from grill and chill. 

Place 4 slices of tomato on each plate in a circle.  Place Maine lobster on top of tomato, drizzle with olive oil and sprinkle with feta cheese.  Garnish with basil leaf.

NUTRITIONAL:

calories                 219
carbohydrate           7 g
cholesterol             45 mg
fat                             16 g
protein                     13 g
sodium                    378 mg
dietary fiber                  1 g
calcium                      99 mg

Nutritional information provided by MasterCook.  These profiles are meant to be approximate guides to nutrient contents of the recipe.  Those persons on special diets may require more specific nutrient data and should consult their personal physicians, registered dieticians, and/ or food manufacturers.

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