Herb Smoked Lobster
With Red & Yellow Watermelon Salad

Serves Two

For the Lobster
2- 1 _ lb Lobster
Sprigs Each Fresh Herbs
Rosemary
Thyme
Tarragon
Chive
Sage
Oregano
Salt & Pepper
Extra Virgin Olive Oil

For the Salad
Yellow Watermelon - Seedless
Red Watermelon - Seedless
1 oz Goat Cheese – Crumbled
1-Tablespoon Cumin Seeds – Toasted
1 Tablespoon Chives – Snipped to 1-inch
1 pinch Brittany Salt
Extra Virgin Olive Oil

Prepare the Salad

• Remove the rind from the watermelons
• Cut the watermelon into 3 inch logs
• Stack the logs alternating colors to form a box on one side of the serving plate (leaving room for the lobster)
• Sprinkle the watermelon with the toasted cumin seeds, then the goat cheese, then the extra virgin olive oil, then the salt and then the snipped chives

Prepare the Lobster

• Fill a pot large enough to hold the lobsters with water, bring to a boil
• Plunge lobsters into boiling water and cook for 3 minutes
• Remove lobsters from the water and cool under cold running water
• Split each lobster in half lengthwise and crack each claw to expose the meat
• In a pan or pot with a tight fitting lid large enough to hold the lobsters, sprinkle all the herbs in a pile on the bottom of the pan
• Season the lobsters with salt & pepper
• Drizzle lobsters with extra virgin olive oil
• Place the pan with the herbs over medium-high heat. When the herbs start to smoke place the lobster in the pan over the smoking herbs
• Place the lid tightly on the pan and allow the lobsters to smoke for 3-4 minutes, until heated through
• Remove the lobsters from the pan and arrange them on the serving plates with the watermelon salad
• Drizzle the lobster meat lightly with extra virgin olive oil and serve