Well here it is. The unoffical start to summer. Grills are dusted off and fired up, children have the day off from school, and families celebrate together with picnics and barbecues. Some travel, some stay close to home. Flowers are planted at the graves of loved ones. State parks and beaches officially open.

Burgers and hotdogs tend to be traditional barbecue fare. This year, why not start the summer season off by treating yourself and supporting Maine's seafood industry? It's been a long winter, go ahead, you deserve it. Have lobster.

Grilled Maine Lobster
from razzledazzlerecipes.com

1-2 pound whole Maine lobster
¾ cup olive oil
2 Tablespoons garlic, minced
3 Tablespoons fresh basil, chopped
1 Tablespoon lemon zest
2 teaspoons red chili flakes
2 Tablespoons red onion, minced
¼ cup lemon juice

Pick a lively lobster, one that flips his tail a lot when removed from the tank. Ask your fish monger to do the dirty work of killing the lobster.

Remove and crack the claws, then slit the body. Mix the olive oil, garlic, basil, lemon zest, red chili flakes, red onion, and lemon juice in a bowl. Add lobster to the bowl and mix. Marinate for four hours in the refrigerator.

Remove lobster pieces from the marinade and place on the grill, meat side up. Cook, turning claws and bodies once, until meat is opaque. A good guide for grilling lobster is seven minutes per pound.

Serves 4.

From the staff at Maine Food & Lifestyle magazine.