Lobster: 1/4 pound butter, -- melted 10 leaves fresh basil, -- coarsely chopped 4 1 1/2- pound l -- obsters Salt Pepper Salad: 3 strips bacon, -- jullienned 6 tablespoons olive oil 1/4 pound Chanterelles Salt Pepper 3 ears corn, -- kernels removed 1 red onion, -- diced 1 yellow pepper, -- finely julienne 1 red pepper, -- finely julienned 2 heads frisee 2 tablespoons sherry vinegar 1 tablespoon chopped chives Lobster: In bowl stir basil into melted butter. Steam or broil lobster for about 4 minutes. To stock the cooking process shock the lobster with cold water. Allow lobster to cool. Heat grill to a moderately high heat. Split lobsters in half. Remove meat from claws. Lightly brush meat with basil butter and place lobsters on grill, meat side down for 3 - 4 minutes. Turn over, and brush meat liberally with more butter and continue grilling for 3 - 4 minutes with shell side down, until shell is bright red. At that time place claw meat on grill and cook for 3 - 4 minutes. Remove lobster from grill. Serve with salad. Salad: In large non-stick pan cook bacon until crispy. Drain and set aside. In same pan heat 1 tablespoon olive oil and saute Chanterelles until golden brown. Season lightly with salt and pepper and set aside. Add another tablespoon of oil to the pan. Add corn and onion and cook for 2 - 3 minutes, until the corn is cooked and the onion is tender. Add peppers and toss until peppers are warm. Add mushrooms and frisee to pan. Toss for 1 minute. Add remaining oil, vinegar and salt and pepper to taste. Toss together until frisee just begins to wilt. Add bacon and serve with lobster
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