2 Florida spiny lobsters, cut in half length-wise
½ cup bell peppers, diced fine
⅓ cup onions, diced fine
4 tablespoons arugula pesto
1 lemon, juiced
2 tablespoons unsalted butter, softened
2 cups brown rice, cooked
2 tablespoons unsalted butter
Sea salt and fresh ground pepper, to taste
Heat grill to medium-high. Add grill pan over direct heat and add 1 tablespoon butter. Add peppers and onions and sauté until soft. Add cooked rice and stir to combine, cook until warmed through. Remove from heat and set aside. Brush 1 tablespoon butter onto lobster meat and season with salt and pepper. Grill over direct heat (meat side down) for 4 to 5 minutes depending on size of lobster. Do not overcook. Turn over and brush on arugula pesto to coat. Remove from grill, drizzle lemon juice and serve with rice or Florida vegetables.
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