Grilled Summer Lobster

Ingredients for Grilled Summer Lobster

• 2 colheres de sopa de manteiga

• 2 colheres de sopa de azeite de oliva

• 2 shallots, minced (about 110g )

• 3 dentes de alho, picados

• 3 plum tomatoes, chopped

• 325ml dry white wine

• 120ml bottled clam juice

• 2 colheres de sopa de suco de limão fresco

• 1 teaspoon dried marjoram

• 800g skinless salmon fillets, cut into 1/2- to 3/4-inch pieces

• 3 cups loosely packed fresh rocket

• 2 colheres de sopa de alcaparras escorridas

• 1 colher de sopa de manjericão fresco picado

• 1 colher de sopa de salsa fresca picada

• 350g linguine

Makes about 160ml ,

120ml de azeite de oliva

6 dentes de alho grandes, picados

1 colher de sopa de suco de limão fresco

1 1/2 teaspoons minced canned chipotle chilies*

1 teaspoon grated lime peel

3/4 colher de chá de sal

2 colheres de sopa de coentro fresco picado

Cook oil and garlic in heavy small sauce-pan over medium-low heat until garlic begins to brown, about 8 minutes. Carefully mix in next 4 ingredients. Stir until salt dissolves. Remove from heat. (Can be made 2 hours ahead.) Mix in coriander.

*Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.

Makes about 120ml .

2 colheres de sopa de óleo de amendoim

2 teaspoons (packed) minced peeled fresh ginger

60ml Chinese rice wine or sake

80ml finely chopped spring onions

3 tablespoons butter, room temperature

Cook oil and ginger in small saucepan over medium-low heat 2 minutes. Carefully add wine; simmer until reduced by half. Remove from heat. Add spring onions and butter. Season with salt and pepper. (Can be made 2 hours ahead.)

2 1 1/2- to 900g live lobsters

Azeite de oliva

Drop 1 lobster, head first, into large pot of boiling water. Cover; cook 3 minutes (lobster will not be fully cooked). Using tongs, transfer lobster to baking sheet. Return water to boil. Repeat with second lobster.

Transfer 1 lobster, shell side down, to work surface. Place tip of large knife into centre of lobster. Cut lobster lengthwise in half from centre to end of head (knife may not cut through shell), then cut in half from centre to end of tail. Use poultry shears to cut through shell. Repeat with second lobster.

Prepare barbecue (medium-high heat). Keeping lobster halves meat side up, brush shells with olive oil. Place halves, meat side up, on barbecue. Brush meat with oil; sprinkle with salt and pepper. Place pans with sauces at edge of barbecue to rewarm. Cover barbecue; grill lobsters until just opaque in thickest portion of tail, 7 to 9 minutes. Serve, passing warm sauces separately.

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