*  Exported from  MasterCook II  *
 
           GRILLED LOBSTER WITH WARM CORN, CHANTERELLE AND BACON SALAD
 
 Recipe By     :CHEF DU JOUR SHOW #DJ9118
 Serving Size  :      Preparation Time :
 Categories    :New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Lobster: 
      1/4  pound         butter, -- melted 
       10  leaves        fresh basil, -- coarsely chopped 
        4  1 1/2-        pound l -- obsters 
                         Salt 
                         Pepper 
                         Salad: 
        3  strips        bacon, -- jullienned 
        6  tablespoons   olive oil 
      1/4  pound         Chanterelles 
                         Salt 
                         Pepper 
        3  ears          corn, -- kernels removed 
        1                red onion, -- diced 
        1                yellow pepper, -- finely julienne 
        1                red pepper, -- finely julienned 
        2  heads         frisee 
        2  tablespoons   sherry vinegar 
        1  tablespoon    chopped chives 
  
    
 
 Lobster:
 In bowl stir basil into melted butter. Steam or broil lobster for about 4 
 minutes. To stock the
 cooking process shock the lobster with cold water. Allow lobster to cool. 
 Heat grill to a moderately high heat. Split lobsters in half. Remove meat 
 from claws. Lightly brush meat with basil butter and
 place lobsters on grill, meat side down for 3 - 4 minutes. Turn over, and 
 brush meat liberally with
 more butter and continue grilling for 3 - 4 minutes with shell side down, 
 until shell is bright red. At
 that time place claw meat on grill and cook for 3 - 4 minutes. Remove 
 lobster from grill. Serve with
 salad.
 
 Salad:
 In large non-stick pan cook bacon until crispy. Drain and set aside. In 
 same pan heat 1 tablespoon
 olive oil and saute Chanterelles until golden brown. Season lightly with 
 salt and pepper and set
 aside. Add another tablespoon of oil to the pan. Add corn and onion and 
 cook for 2 - 3 minutes,
 until the corn is cooked and the onion is tender. Add peppers and toss 
 until peppers are warm. Add
 mushrooms and frisee to pan. Toss for 1 minute. Add remaining oil, vinegar 
 and salt and pepper to
 taste. Toss together until frisee just begins to wilt. Add bacon and serve 
 with lobster
 
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