Grilled lobster with a beurre blanc sauce

Grilled lobster with a beurre blanc sauce

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
3-4 tablespoons unsalted butter
2 lobsters, each about 1 kg
pinch cayenne pepper

For the sauce

Quantity Ingredient
1 teaspoon butter, softened, (optional)
1 quantity Beurre blanc

Method

  1. Heat the grill to its highest setting.
  2. Put the butter into a small saucepan and melt over a low heat. Remove from the heat and set aside.
  3. Prepare the lobsters for grilling. If either of the lobsters contain any coral (roe), spoon it into a bowl, mix with the 1 teaspoon softened butter and set aside for the sauce.
  4. Place the lobsters shell side down on a lipped baking tray, brush with a little melted butter and season with a tiny bit of cayenne pepper (it is hot, so take care not to over-season the lobster).
  5. Grill the lobsters for 5–10 minutes, basting occasionally with the butter. You may need to turn the lobsters over or reposition the claws a little more directly beneath the grill to allow the heat to properly penetrate the shell. (Cracking the pincer shells first helps this process.) The lobster is cooked when the shell has turned from dark green/blue/black to a bright red and the tail meat is coming away from the shell.
  6. Meanwhile, whisk any coral butter into the beurre blanc. As the roe disperses and heats up it should turn the sauce a slightly pinkish colour. Pour any pan juices from the grilled lobster into the sauce for added flavour.
  7. Remove the lobster from the grill as soon as it is ready. Arrange on a large platter and serve immediately, with the sauce.
Tags:
Leiths School of food and wine
cookery course
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