Grilled Lobster and Potatoes with Basil Vinaigrette
Grilled Lobster and Potatoes with Basil Vinaigrette is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Plunge lobsters headfirst into a 12-quart pot of boiling salted water.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPlunge lobsters headfirst into a 12-quart pot of boiling salted water.
Cook, covered, over high heat 4 minutes (for 1 1/4-lb lobster) to 5 minutes (for 1 1/2-lb lobster) from time they enter water.
Transfer with tongs to a large colander to drain and cool. (Lobsters will not be fully cooked.) Return cooking water to a boil.
Add potatoes to boiling water and simmer, uncovered, until just tender, 15 to 20 minutes.
Drain in a colander.
When lobsters are cool enough to handle, twist off claws (including knuckles) and crack with a meat mallet or rolling pin.
Halve lobsters lengthwise using a large heavy knife.
Reserve green tomalley and any orange roe from bodies for another use if desired.
Prepare grill for direct-heat cooking over medium-hot charcoal (moderately high heat for gas).
While grill heats, whisk together vinegar, lemon juice, garlic, red-pepper flakes, sugar, and salt in a bowl.
Add oil in a slow stream, whisking until well blended, then stir in basil.
Halve potatoes.
Oil grill rack, then grill potatoes, cut sides down, covered only if using a gas grill, turning over once, until grill marks appear, about 4 minutes total.
Transfer to a bowl and toss with 2 tablespoons vinaigrette.
Keep potatoes warm, covered.
Oil grill rack, then grill 4 lobster halves, cut sides down, and all of claws, covered only if using a gas grill, until grill marks appear on meat, about 4 minutes.
Turn over bodies and claws and grill in same manner 4 minutes more.
Transfer to a large bowl and toss with 1/4 cup vinaigrette, then keep warm, covered.
Grill remaining lobster halves in same manner and add to same bowl, tossing to coat.
Arrange arugula on a large platter and top with grilled lobster and potatoes.
Drizzle with 1/2 cup vinaigrette and serve remaining vinaigrette on the side.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.