lobster_clams

Photo by Jim Norton

Grilled Lobster Tails with Wine Butter Sauce

Recipe:

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Ingredients:

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3 quick fish dips

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Thick sauces often overwhelm grilled fish and prevent surface browning, while a thin brush-on basting sauce quickly caramelizes in the short time fish sits on the grill. Dipping sauces add another layer of flavour, at the table where everyone can have as much or as little as they like. Here are three easy options.


Preparation

  1. Garlic Lemon Sauce


    In a small saucepan, heat 2 tbsp (30 ml) olive oil over low heat. Add 2 cloves garlic, minced, and cook until soft but not brown. Stir in juice of a lemon, 2 tbsp (30 ml) finely chopped parsley, and salt and pepper to taste. Makes about 1/2 cup (125 ml).
  2. Wine Butter Sauce


    Melt 1/2 cup (125 ml) unsalted butter in a small saucepan over low heat. Add 3 cloves garlic, minced, and cook until soft but not brown. Whisk in 1/4 cup (60 ml) dry white wine and 2 tbsp (30 ml) fresh lemon juice; season with kosher or sea salt and cayenne to taste. Serve warm. Makes about 1 cup (250 ml).
  3. Kejap Manis Glaze


    Kejap manis is an Indonesian sweet and spicy soy sauce. Find it in Asian markets or make your own. Mix equal parts kejap manis, melted butter, and lime juice as a glaze or dipping sauce.

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