Bring a large pot of salted water to a boil; plunge in lobsters for 4-6 minutes to blanch. Remove lobster and cool to handle. Cut in half, lengthwise, remove viscera, and crack claws (this can be done well in advance).
Mix together garlic and olive oil. Brush the lobster meat with garlic oil and season with salt and pepper. Grill the lobster flesh-side down on a hot grill until golden brown, approximately 2 minutes. Turn, and cook, shell side down for another 4-6 minutes. Continue to brush the lobster meat with garlic oil to ensure it stays moist. Reserve warm.
Mix together mustard, mayonnaise and lemon juice and toss with green beans, baby potatoes, cherry tomatoes, olives, parsley and green onions. Season and serve beside grilled Lobster hot or cold.
Recipe courtesy of Clearwater.
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