In a sense, this dish is like a warm salad, with tomato and purple basil underneath the hot grilled calamari. There is a play of temperatures, as well as the different textures of smooth mayonnaise and tart vinaigrette. If you don’t have lobster essence, use a basil, olive, anchovy-rosemary, or lemon-black pepper mayonnaise.
Clean the squid as directed in the preceding recipe, but leave the bodies whole. Combine
Mix the mayonnaise and lobster essence; cover and refrigerate for 1 hour.
Start a charcoal fire or heat the broiler.
Thread the squid heads and bodies alternately on skewers, putting the skewers through the closed or tail end of the bodies.
Mix salt and pepper to taste into the lemon juice and whisk in the remaining olive oil. Mix in the tomato and all but a few of the basil leaves.
Grill or broil the squid for 2 minutes on each side. Put the tomato salad on warm plates, then the squid in the center of the salad. Spoon some of the mayonnaise over the squid. Serve the rest separately. Garnish the plates with the remaining basil leaves.
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