Grilled Lobster With Potato Salad
|Yukon gold potatoes||1 1⁄2 Pound, peeled|
|Thawed frozen orange juice concentrate||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Dijon mustard||4 Teaspoon|
|Finely chopped green onion with tops||2⁄3 Cup (10.67 tbs)|
|Lobster tails||2 Ounce, thawed, if frozen (4 In Number, 1/2 Pound Each, Spiny / Rock)|
|Fresh salmon caviar||1⁄4 Cup (4 tbs) (Ikura)|
1. In a 5- to 6-quart pan over high heat, bring potatoes and 3 quarts water to a bail. Cover and simmer until potatoes are tender when pierced, 30 to 35 minutes. Drain. When potatoes are Cool enough to touch, cut into 1/4- to 1/2-inch chunks.
2. Meanwhile, in a large bowl, stir together orange juice concentrate, lemon juice, Dijon mustard, and green onions. Add potato chunks and mix gently. Add salt to taste.
3. With scissors, cut lengthwise down the center of the top of each lobster shell. Set each tail, underside down, on a cutting board. Force a heavy knife through the cut in each shell to slice each lobster tail in half. Rinse lobster in shell.
4. Have barbecue ready with direct
heat at hot. Lightly oil grill and lay lobster on it. Turn once to cook evenly until lobster is opaque but moist-looking in center of thickest part (cut to test), about 7 minutes. 5. Mound potato salad equally onto plates; top with caviar. Place 2 lobster halves around each salad portion.