- 1 head of garlic
- 2 Tablespoons olive oil, divided
- Salt, to taste, for garlic
- 1 Pound butter
- 2 lemons, divided
- 1 Tablespoon capers
- 2 anchovies
- 1 three-pound lobster, live
- 1 bunch of asparagus, bottoms removed
- 4 Ounces arugula
- 1 carrot, sliced
- 1 pint cherry tomatoes, halved
- Salt, to taste
- Pepper, to taste
Preheat the oven to 300 degrees F.
Roast the head of garlic in a pan in the oven with 1 tablespoon of olive oil and salt for about 30 minutes or until soft and cloves are brown.
Melt the butter in a pan over low heat.
In a blender, add the zest of 1 lemon and the juice, roasted garlic, capers, and anchovies. Mix on low, slowly adding the melted butter, until smooth.
Cut the lobster in half and place on the hot grill (about 500 degrees F) flesh side down for about 2 minutes. Turn over and baste with the butter mixture and continue to baste until the lobster is cooked through.
In a separate bowl toss asparagus, arugula, sliced carrots, and cherry tomatoes with remaining olive oil, lemon, and salt and pepper to taste.
Serve lobster over the asparagus salad.