- In a small bowl, combine garlic, lemon zest, basil and olive oil. Season with salt and pepper.
- Slice lobsters in half lengthwise and break claws. Spread basil mixture over each lobster half on the cut side. Refrigerate for 1 hour.
- Heat barbecue to medium-high. Place lobster halves, shell-side down, and claws on the oiled barbecue grill. Cook for 6 to 7 minutes, or until the shell is very red and the meat is opaque and easily pulls away from the shell. Cook claws for 2 to 3 minutes on each side.
- At serving time, sprinkle toasted pine nuts and Romano cheese over lobster and then drizzle with a thin stream of Compliments extra-virgin olive oil. Serve with rice or risotto and a green salad.
Aide-gourmet tip: Replace lemon zest by 30 mL (2 tablespoons) finely chopped dried tomatoes.