Lobster makes for a marvellous cottage indulgence, and there is no substitute for lashings of buttery sauce here! Lobster tails are easier for most diners to deal with, though for aficionados, nothing beats a whole lobster.
- 4 medium-sized lobster tails
- Wine Butter Sauce
Wine Butter Sauce
Melt unsalted butter in a small saucepan over low heat. Add 3 cloves garlic, minced, and cook until soft but not brown. Whisk in dry white wine and fresh lemon juice; season with kosher or sea salt and cayenne. Serve warm.
Makes about 1 cup (250 ml).
Grilled Lobster Tails
Rinse lobster tails and pat dry. Place on a cutting board. With a heavy knife, slice each lobster tail in half lengthwise. (You may find it easier to cut through the top shell with scissors.) Brush cut surfaces lightly with Wine Butter Sauce.
Preheat grill to medium-high. Thoroughly clean grill grate and oil lightly. Place lobster, flesh-side down, on hot grill and cook for 5 minutes. Turn flesh-side up, baste with Wine Butter Sauce, and continue to cook until flesh is opaque and shells are red.
Remove from grill and serve with Wine Butter Sauce for dipping.
Classic Whole Grilled Lobster
To dispatch a live lobster humanely, chill it in the freezer for 15 minutes (leave the bands on its claws), then grab it at the base of the tail and cut decisively with the point of a knife through the top of the head. To grill, split the lobster in half and season the cut sides with salt and pepper. Brush with melted butter or olive oil. Grill over high heat for 6–8 minutes, then flip and cook for another 6–8 minutes, until the flesh is firm and white, basting with more butter and oil as you go. Before serving, add a squeeze of lime or lemon juice.