Name: Grilled Summer Lobster
Yield: Makes 2 servings
Ingredients: 2 tablespoons butter; 2 tablespoons olive oil; 2 shallots, minced (about 3/4 cup); 3 garlic cloves, minced; 3 plum tomatoes, chopped; 1 1/3 cups dry white wine; 1/2 cup bottled clam juice; 2 tablespoons fresh lemon juice; 1 teaspoon dried marjoram; 1 3/4 pounds skinless salmon fillets, cut into 1/2- to 3/4-inch pieces; 3 cups loosely packed fresh arugula; 2 tablespoons drained capers; 1 tablespoon chopped fresh basil; 1 tablespoon chopped fresh parsley; 12 ounces linguine

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Grilled Summer LobsterBrian Leatart

White always uses the traditional chef's technique of splitting the lobsters live. Here we boil them before splitting, which is easier for the home cook. Prepare the sauces first, and be sure to grill the lobsters immediately after they have been boiled and split.

Recipe notes

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