Grilled Lobsters With Italian Style Stuffing

A recipe from my supermarket. if you want, you can use 2 tablespoon of finely chopped dried tomatoes instead of lemon zest.

In a small bowl , combine garlic , lemon zest , basil and olive oil.

Season with salt and pepper.

Slice lobsters in half lenghwise and break claws.

Spread basil mixture over each lobster half on the cut side.

Refrigerate for 1 hour.

Heat barbecue to medium-high.

Place lobster halves , shell-side down , and claws on the oiled barbecue grill.

Cook for 6 to 7 minutes , or until the shell is very red and the meat is opaque and easily pulls away from the shell.

Cook claws for 2 to 3 minutes on each side.

At serving time , sprinkle toasted pine nuts and romano cheese over lobster and then drizzle with a thin stream of extra virgin olive oil.

Serve with rice or risotto and a green salad.

garlic cloves, lemons, zest of, fresh basil, olive oil, salt and pepper, lobsters, pine nuts, romano cheese