Active Time

　　45 min

　　Total Time

　　1 1/2 hr

　　Some of us prefer the taste of grilled lobster to boiled. The smokiness of the fire balances the richness of the meat while simultaneously intensifying its flavor.

　　

Ingredients

Makes 4 servings

　　4 (1 1/4- to 1 1/2-pound) live lobsters

　　2 pounds small (1 1/2- to 2-inch) boiling potatoes (preferably yellow-fleshed)

　　3 tablespoons red-wine vinegar

　　5 tablespoons fresh lemon juice

　　3 garlic cloves, minced

　　1/2 teaspoon dried hot red-pepper flakes, or to taste

　　1 teaspoon sugar

　　1/2 teaspoon salt

　　2/3 cup extra-virgin olive oil

　　1/2 cup chopped fresh basil

　　1/2 pound baby arugula (about 10 cups loosely packed)

　　Accompaniment: lemon wedges

　　

Step 1

Plunge lobsters headfirst into a 12-quart pot of boiling salted water . Cook, covered, over high heat 4 minutes (for 1 1/4-lb lobster) to 5 minutes (for 1 1/2-lb lobster) from time they enter water. Transfer with tongs to a large colander to drain and cool. (Lobsters will not be fully cooked.) Return cooking water to a boil.

　　

Step 2

Add potatoes to boiling water and simmer, uncovered, until just tender, 15 to 20 minutes. Drain in a colander.

　　

Step 3

When lobsters are cool enough to handle, twist off claws (including knuckles) and crack with a meat mallet or rolling pin. Halve lobsters lengthwise using a large heavy knife. Reserve green tomalley and any orange roe from bodies for another use if desired.

　　

Step 4

Prepare grill for direct-heat cooking over medium-hot charcoal (moderately high heat for gas).

　　

Step 5

While grill heats, whisk together vinegar, lemon juice, garlic, red-pepper flakes, sugar, and salt in a bowl. Add oil in a slow stream, whisking until well blended, then stir in basil.

　　

Step 6

Halve potatoes. Oil grill rack, then grill potatoes, cut sides down, covered only if using a gas grill, turning over once, until grill marks appear, about 4 minutes total. Transfer to a bowl and toss with 2 tablespoons vinaigrette. Keep potatoes warm, covered.

　　

Step 7

Oil grill rack, then grill 4 lobster halves, cut sides down, and all of claws, covered only if using a gas grill, until grill marks appear on meat, about 4 minutes. Turn over bodies and claws and grill in same manner 4 minutes more. Transfer to a large bowl and toss with 1/4 cup vinaigrette, then keep warm, covered. Grill remaining lobster halves in same manner and add to same bowl, tossing to coat.

　　

Step 8

Arrange arugula on a large platter and top with grilled lobster and potatoes. Drizzle with 1/2 cup vinaigrette and serve remaining vinaigrette on the side.

　　Cooks' notes:

　　•Lobsters can be cooked in 2 batches in an 8- to 10-quart pot.

　　•If you aren't able to grill outdoors, lobsters and potatoes can be cooked in a hot oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat.