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Grilled Lobsters
with Limoncello Vinaigrette

Makes 4 Servings

Ingredients

*	Limoncello Vinaigrette
*	4 live lobsters, 1 1/2 pounds each (See Notes)
*	Extra virgin olive oil
*	Salt and freshly ground black pepper

Instructions

1	Have ready the Limoncello Vinaigrette.
2	Prepare enough coals for a medium-hot fire or, when ready to grill, set a gas grill to medium-high.
3	To slay and split a lobster, hold it firmly with one hand at the intersection of its tail and body. Firmly insert a large knife (blade facing away from your hand) into the center of the shell just behind the head and cut through toward the top of the head. Turn the lobster 180 degrees and cut down through the tail. You should end up with two roughly equal halves. Repeat until all the lobsters and dead and in half.
4	Clean out the head sacs.
5	Place the lobster halves shell-sides-down on the grill over medium-high heat. Cook for 5 minutes.
6	Brush the tops with oil and sprinkle with salt and pepper. Turn shell sides up and cook for 5 minutes more until the meat is white and opaque.
7	Transfer to individual plates and serve immediately with Limoncello Vinaigrette.

Notes

When buying your lobsters, look to get not just "live" lobsters, but lively ones. They should flip their tails and act a little agitated when lifted from the water. This means they are fresher and their meat will be tastier. Of course, bigger lobsters are meatier and you should feel free to indulge yourself, if you're feeling flush, by getting one 2-pounder per person. (Adjust the cooking time a few minutes longer to accommodate.) Lobsters will stay alive up to 48 hours out of the water, but they should be kept cold in a heavy paper grocery bag (not plastic). The quicker you cook them, though, the better.

Source

Recipe courtesy of Chef Mario Batali, Mario Tailgates NASCAR Style, published by Sporting News