- Lemon oil
- 1 cup extra-virgin olive oil
- 3 cup lemons Juice
- 1 bunch marjoram
- 3 tablespoon limoncello or another lemon liqueur
- 8 pound kive spiny or Maine lobsters
- 2 cup arugula
- 2 cup Pinch coarse salt
- 2 cup lemons
Preheat the barbecue grill or broiler.
Combine the olive oil and lemon juice and zest in a small saucepan and place over medium heat.
Bring to a near boil, remove from heat, and pour into a bowl.
Immediately add the marjoram bunch and limoncello, cover, and steep like tea for 1 hour.
(this oil can be stored in a covered jar away from light for up to a week.)
Kill lobsters by piercing the shells with a sharp point at the center of the back end of the eyes.
Place the whole lobster on the hottest part of the grill for 3 minutes per side and remove from the heat.
Cut the lobsters in half lengthwise and, careful not to lose a drop of the tomalley or roe, gently anoint them on the flesh side with the scented oil, using the marjoram bunch like a brush.
Gently place them shell side down on the grill and cook until nearly done, 6 to 7 minutes.
Turn the flesh side down and cook for 1 minute and remove to a platter.
Dress the arugula with 4 tablespoons of the scented oil and some coarse salt and pile in center of platter with the lobster.
serve warm or at room temprature with any remaining oil and the lemon wedges on side.