Lobster: 
     1/4  pound         butter, -- melted 
      10  leaves        fresh basil, -- coarsely chopped 
       4  1 1/2-        pound l -- obsters 
                        Salt 
                        Pepper 
                        Salad: 
       3  strips        bacon, -- jullienned 
       6  tablespoons   olive oil 
     1/4  pound         Chanterelles 
                        Salt 
                        Pepper 
       3  ears          corn, -- kernels removed 
       1                red onion, -- diced 
       1                yellow pepper, -- finely julienne 
       1                red pepper, -- finely julienned 
       2  heads         frisee 
       2  tablespoons   sherry vinegar 
       1  tablespoon    chopped chives 
Lobster:
In bowl stir basil into melted butter. Steam or broil lobster for about 4 
minutes. To stock the
cooking process shock the lobster with cold water. Allow lobster to cool. 
Heat grill to a moderately high heat. Split lobsters in half. Remove meat 
from claws. Lightly brush meat with basil butter and
place lobsters on grill, meat side down for 3 - 4 minutes. Turn over, and 
brush meat liberally with
more butter and continue grilling for 3 - 4 minutes with shell side down, 
until shell is bright red. At
that time place claw meat on grill and cook for 3 - 4 minutes. Remove 
lobster from grill. Serve with
salad.
Salad:
In large non-stick pan cook bacon until crispy. Drain and set aside. In 
same pan heat 1 tablespoon
olive oil and saute Chanterelles until golden brown. Season lightly with 
salt and pepper and set
aside. Add another tablespoon of oil to the pan. Add corn and onion and 
cook for 2 - 3 minutes,
until the corn is cooked and the onion is tender. Add peppers and toss 
until peppers are warm. Add
mushrooms and frisee to pan. Toss for 1 minute. Add remaining oil, vinegar 
and salt and pepper to
taste. Toss together until frisee just begins to wilt. Add bacon and serve 
with lobster