Vinaigrette for Slaw

juice and zest of 2 lemons
1/4 cup cider vinegar
1 tablespoon whole-grain mustard
2 tablespoons honey
3/4 cup extra-virgin olive oil
1 tablespoon salt
1 teaspoon freshly ground pepper

In a large mixing bowl, whisk together all ingredients and set aside.


1 red bell pepper, julienne cut
1 yellow bell pepper, julienne cut
1 head radicchio, cored and julienne cut
1 zucchini, julienne cut
1 bulb fennel, julienne cut
1 red onion, sliced vertically (not in rings)
1 bunch scallions, green part only, julienne cut 2 inches long
1/4 cup mint leaves, julienne cut
1/4 cup basil leaves, julienne cut

Toss vegetables and herbs with vinaigrette about 1 hour before serving. Cover and keep chilled.


1 cup olive oil
2 tablespoons paprika, smoked or sweet (plain)
1 tablespoon pure ground red chile (not chili powder), available in bulk or spice sections of supermarkets
2 tablespoons minced garlic
1 tablespoon salt
1/4 teaspoon pepper
8 one- to one-and-a-half-pound live lobsters

To make paprika oil for seasoning lobsters, mix together the first 6 ingredients. Set aside.

Put water and salt (1 tablespoon per quart) in a large, deep pot and bring to a rolling boil. Immerse each lobster, head first, in pot (depending on pot size, 2 or 3 may be cooked at once). Cover, return water to a boil, and cook for 4 minutes. Drain.

Meanwhile, preheat charcoal grill (or fire up gas grill). Split each parboiled lobster in half lengthwise by placing it on its back and drawing a fairly large, heavy knife from the head through the end of the tail (striking the back edge of the knife blade with a hammer will aid in cutting through the carapace). Clean out body cavity (leaving tail meat in place). Brush tail meat with paprika oil, place lobsters on grill, flesh side down, and cook for 6 minutes. Turn and cook for another 2 minutes. Remove from grill.

Before serving, loosen the tail meat with a knife and crack the claws and knuckles with a hammer or nutcracker. Brush with more paprika oil and fill the body cavity of each lobster with slaw.