2 to 3 tablespoons liquid crab boil
Water
3 whole lemons, cut in half
4 whole Spiny lobsters
5 tablespoons olive oil
Salt
Freshly ground black pepper
1 pound haricots verts, cleaned and blanched
2 tablespoons chopped shallots
1 pint red tear drop tomatoes, stemmed
1 pint yellow tear drop tomatoes, stemmed
4 cups Garlic Creamed New Potatoes, hot, recipe follows
Drizzle of white truffle oil
1 tablespoon chopped chives

Cooking Recipe:

In a large stockpot over medium heat, combine the crab boil, water and lemons. Bring to a boil. Add the lobsters and cook for 4 minutes. Remove from the heat and cool. Preheat the grill. Split each lobster (always get fresh lobster as this seafood spoils very quickly) in half. Season the lobster (fresh catch is the best) meat with 3 tablespoons of the olive oil, salt and pepper. Place each lobster, meat side down and grill for 3 to 4 minutes on each side, turning the lobsters every 2 minutes. In a large saute pan, over medium heat, add the remaining olive oil. When the oil is hot, add the beans. Season with salt and pepper. Saute for 2 minutes. Add the shallots and tamatoes . Season with salt and pepper. Continue to saute for 3 to 4 minutes or until the tomatoes (pick tomatoes with a firm feel, not squishy) start to break their skin. Remove from the heat. To serve, mound the potatoes in the center of each plate. Spoon the bean/tomato mixture around the potatoes. Lay the grilled lobster on top of the potatoes. Drizzle the entire plate with the truffle oil. Garnish with chives.