2 Maine lobsters
(2 lbs each)
1 oz fresh oregano
20 oz Italian
bread crumbs
1 oz extra-virgin
olive oil
4 lemons, cut in half
4 oz fennel, sliced
4 oz diced papaya
4 oz diced mango
4 oz diced pineapple
2oz honey
salt to taste
Preparation:
1. Cut Maine Lobster in half, then broil until almost cooked.
2. Squeeze juice from half lemon into breadcrumbs; add oregano
3. Apply breadcrumbs to center of lobster and broil until golden brown.
4. Toss olive oil with fennel.
5. Mix fruit with honey and salt.
Presentation:
1. Arrange lobster in center of plate.
2. Top fennel with fruit salsa.
3. Garnish with other lemon half wrapped in cheese cloth for squeezing.
