6 live California lobster, 1 ½ lb. each
9 fresh Castroville artichoke bottoms
12 Roma tomatoes (peeled and seeded)
2 bunches Stockton asparagus (blanched lightly)
1 tbsp. minced garlic
1 tbsp. minced shallots
1 cup Meyer lemon fennel vinaigrette
1 tsp. salt
1 tsp. pepper
Good California virgin olive oil
A warm grill
The lobsters, blanched
Blanched and peeled artichokes
12 roma tomatoes (peeled and seeded)
Rub all items with the lemon fennel vinaigrette, season with salt and pepper 20 minutes before you grill them. Grill artichokes, asparagus and tomatoes for 2 minutes per side; place in a large mixing bowl. Sauté garlic and shallots to a golden brown and add to artichokes and tomatoes. Toss with additional Meyer lemon fennel vinaigrette until all items are lightly coated with the vinaigrette.
Grill lobsters for 3 minutes per side, depending on the size of the lobster. Place lobster tail meat on a plate, one side going one way and the other half of the tail going the other way, forming an "O." In the middle of the "O," place the warm grilled vegetables. Drizzle a little vinaigrette onto lobster tails and serve with a slice of lemon and a glass of California sauvignon blanc.
To Blanch Items
Blanch lobster in a large pot of water for 7 minutes. Remove from boiling water and place in ice water, to cool the lobster instantly. Remove tails with a twisting motion and cut tails in half lengthwise with a large knife, cutting directly through the shell. The tail meat can be lightly undercooked, as it will be grilled later. Discard water.
Artichokes are blanched in the same way; however they need to be cooked for 20 minutes. Discard water.
Asparagus should be blanched for 2 minutes.
Note: Blanching can be done earlier in the day so that you can enjoy your guests with only the grilling to do.
Note: Greens can be added at the end to make this a warm salad. I prefer arugula or watercress.