| Preparation: |
Begin by making a charcoal fire or lighting up your grill and allowing it time to get very hot. Follow directions for killing a lobster, slicing the lobster in half lengthwise. Clean all innards and rinse under cold water. Pat the lobsters dry with paper towels, and, in a small bowl, mix the olive oil with the garlic. Crack the claws and brush the lobsters with the garlic oil. Season with salt and pepper and grill for 3 minutes on each side. Allow to cool to room temperature and remove all the meat. Dice the lobster meat into ½-inch pieces.
In a saucepan, heat the olive oil over high heat. Add the garlic and cook until golden brown. Add the rest of ingredients and season with salt and pepper. Cook for 5 to 7 minutes. Transfer to a food processor and pulse until nice and creamy. If the mixture is too thick, add water or olive oil to adjust consistency. Set aside at room temperature.
Brush the bread with oil and grill to crisp on both sides. Once all the slices are grilled, take the whole garlic cloves and rub over one side of the toasted bread. The toast will act as sand paper or an abrasive for the garlic.
In a large bowl, combine all of the above ingredients except for the lobster. Fold lobster into dressing and season with salt and pepper to taste.
Spread the bean puree over the toasted bread and set on a platter. Divide the lobster on the toasted bread and drizzle with some olive oil and a sprinkling of freshly ground black pepper. Serves: 4 as a meal, 8 as hors d�oeuvres |
