Grilled Lobster Medallions with Vegetable Ragout

8 pounds (including the shell) of lobster
1 small, diced green pepper
1 small, diced red pepper
1 small, diced yellow pepper
1 small, diced yellow squash
1 small, diced zucchini
3 medium plum tomatoes
1 crushed garlic clove
1 fresh basil leaf, julienne
2 1/2 ounces of extra-virgin olive oil
Fresh, small basil leaves
Salt and pepper

Directions:
Lobster
If live, tie the tail of the lobster to the body with a tight rubber band before boiling. Boil the lobster for 35 minutes in a rolling boil. Remove and set aside to cool. Remove lobster meat from the shell using the tail portion only. Slice into medallions of equal sizes. Grill the lobster medallions on a hot grill for 20 seconds on each side.

Ragout
Cut off the tops of the tomatoes and mark the bottoms with an ”x.” Blanche in boiling water for 20 to 30 seconds and remove. Peel the skin from the tomato and take out the seeds, leaving only the flesh. Dice into small bits. Remove the seeds from the peppers and dice into small bits. Remove the seeds from the core of the yellow squash. Cut all other vegetables into small bits except the garlic and basil. Heat pan and add olive oil. When hot, add vegetables, tomato concasee, and garlic. Sauté for a few minutes (they should remain crisp)—but be careful not to burn. Add salt and pepper to taste. Arrange the lobster medallions on a bed of cold or hot vegetable ragout. Garnish with a sprig of basil.