GRILLED LOBSTER WITH LEMON OIL
LEMON OIL
- 1 cup extra-virgin olive oil
- Grated zest and juice of 3 lemons
- 1 bunch marjoram
- 3 tablespoons limoncello or other lemon liqueur
- Three 2-pound live spiny or Maine lobsters
- Generous 4 cups trimmed arugula, washed and spun dry
- Coarse sea salt
- 2 lemons, cut into wedges
Instructions:
- COMBINE THE OLIVE OIL and lemon zest and juice in a small saucepan and bring just to a simmer over medium heat. Pour into a heatproof bowl, add the marjoram and limoncello, and let cool.
- As soon as the oil is cool, cover and refrigerate for at least 1 hour, or overnight.
- Strain the oil and keep refrigerated until ready to use. It can be stored in the refrigerator in a tightly sealed jar for up to 10 days—no longer.
- Preheat a gas grill or prepare a fire in a charcoal grill.
- To kill the lobsters, hold each one