I prepared lobster over the weekend because I wanted to cook something gourmet in honor of Bastille Day (the French equivalent of Independence day, but on July 14th). It's not a traditional thing to serve in France for Bastille Day, but it was a great excuse to make good use of our barbecue grill and cook up some seafood.
The dish is ultra easy. I simply grilled halved lobsters and garnished them with tarragon, chives, garlic and lemon, then drizzled them with truffle oil. It was almost too sinful to eat, but somehow I managed to find the strength!
In a small sauce pan, heat the oil, then add the shallots. Cook for 3 minutes until lightly golden.
In a mortar and pestle, combine salt, lemon juice, lemon zest, garlic and the fresh herbs. Grind until you have a coarse paste. Add the shallots. Stir well.
Clean the lobsters; brush and rinse thoroughly. Using kitchen shears, cut the lobster tails in half, lengthwise. Pat dry using a paper towel. Insert 2 toothpicks per tail into the meat. Brush with oil. Season with salt and pepper.
Heat your barbecue grill. Brush the grill with a thin layer of oil. Place the lobster tails on the grill and cook for 4-5 minutes until seared on one side. Sprinkle with salt and pepper, then flip the tails and cook on the other side. Add about 2 teaspoons herb mixture onto the meat; cover with foil and cook for 4 more minutes.
Add the truffle oil to the remaining herb mixture and garnish the lobsters with it. Serve on a bed of arugula.
You can find ready-made pickled garlic in most Asian specialty markets.