Lobster:

1/4 pound butter,, melted
10 fresh basil leaves, rolled and sliced
4 1 1/2- pound lobsters

Salad:

3 strips bacon, julienned
6 tablespoons olive oil
1/4 pound Chanterelle mushrooms
salt and pepper, to taste
3 ears corn, kernels removed
1 red onion, diced
1 yellow pepper, finely julienne
1 red pepper, finely julienned
2 heads frisee, washed and dried
2 tablespoons wine vinegar
1 tablespoon chives, chopped

In a medium bowl, stir basil into melted butter. Boil lobster for about 4 minutes. To stop the cooking process, plunge the lobster into cold water for 1 minute and remove. Allow lobster to cool.

Bring grill to moderately high heat. Split each lobster in half. Extract lobster meat from claws. Brush meat with basil butter and put lobsters on grill, cut side down for 3 - 4 minutes. Turn over, and brush open side liberally with more butter. Continue grilling for 3 - 5 minutes with open side up, until shell becomes a brilliant red. Place claw meat and grill for 3 - 4 more minutes. Remove from grill.

Serve with salad.

Saute bacon until crispy. Drain on towels. In same pan, heat 1 tablespoon olive oil and fry Chanterelles until golden brown. Season to taste and set aside.

Add additional olive oil to pan if required. Cook corn and onion for 2 - 3 minutes until tender. Stir in peppers, mushrooms, and frisee and toss together to warm. Heat for 1 minute, pour over any remaining oil, vinegar and season to taste before serving. Heat only until frisee just starts to become wilted - do not cook. Top with crumbled bacon and serve with grilled lobster meat.