Grilled Spiny Lobster with a warm Tomato Salad, Garlic creamed New Potatoes and a drizzle of White Truffle Oil (Courtesy of Emeril Lagasse, 2000)


  • 2 to 3 tbsp. liquid Crab Boil
  • Water
  • 3 Whole Lemons
  • 4 Spiny Whole Lobster
  • 5 tbsp. Olive Oil
  • Salt
  • Freshly Ground Black Pepper
  • 1 lb. Haricot verts, Cleaned & Blanched
  • 2 tbsp. Chopped Shallots
  • 1 Pint Red Tear Drop Tomatoes, Stemmed
  • 1 Pint Yellow Tear Drop Tomatoes, Stemmed
  • 4 cups Garlic Creamed New Potatoes, Hot
  • Drizzle of White Truffle Oil
  • 1 tbsp. Chopped Chives


In a large stockpot over medium heat, combine the crab boil, water and lemons. Bring to a boil. Add the lobsters and cook for 4 minutes. Remove from heat and cool. Preheat the grill. Split each lobster in half, season the meat with 3 tbsp. of the olive oil, salt and pepper. Place each lobster, meat-side down and grill for 3-4 minutes on each side, turning the lobsters every 2 minutes. In a large saute pan over medium heat, add the remaining olive oil. When the oil is hot add the beans. Season with salt and pepper. Saute for 2 minutes. Add the shallots and tomatoes. Season with salt and pepper. Continue to saute for 3-4 minutes or until the tomoatoes start to break their skin. Remove from heat.


To Serve, mound the potatoes in the center of each plate. Spoon the bean/tomato mixture around the potatoes. Lay the grilled lobster on top of the potatoes and drizzle the entire plate with the Truffle Oil. Garnish with chives.
Recipe yields 4 servings.