Grilled lobster and peaches with lemon and pink pepper Recipe

Name: Grilled lobster and peaches with lemon and pink pepper
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 2 servings
Ingredients: 15 mL (1 tbsp.) crushed pink peppercorns; 30 mL (2 tbsp.) rice vinegar; 15 mL (1 tbsp.) lemon zest; 30 mL (2 tbsp.) coarsely chopped green onions; 60 mL (1/4 cup) olive oil; 4 live lobsters; 4 peaches; To taste, salt and pepper; choice of greens

Ingredients

15 mL (1 tbsp.) crushed pink peppercorns
30 mL (2 tbsp.) rice vinegar
15 mL (1 tbsp.) lemon zest
30 mL (2 tbsp.) coarsely chopped green onions
60 mL (1/4 cup) olive oil
4 live lobsters
4 peaches
To taste, salt and pepper
choice of greens

PREP TIME 20m	COOK TIME 40m	TOTAL TIME 1h
YIELD 2 servings

Instructions

Preheat barbecue at medium-high heat.
In a large pot, bring 6 litres (24 cups) of water to a boil.
Add 75 mL (1/3 cup) salt.
Plunge lobsters one by one into the water, head first and tail folded under.
Cook for 10 minutes once water has returned to a boil, and then cool quickly in cold water.
Drain.
Cut lobsters in half lengthwise and break claws.
Reserve.
In a bowl, combine olive oil, green onion, lemon zest, rice vinegar and pink pepper.
Place half lobsters, cut side down, directly on oiled barbecue rack.
Add claws and peach wedges.
Bake lobsters, with the lid closed, for 2 to 4 minutes.
Turn claws and peaches halfway through cooking.
Season with salt and drizzle vinaigrette over lobster halves and peach wedges.
Serve on a bed of young greens.