Lobster
Tails with
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4
lobster tails (uncooked), about 7 ounces each Champagne
Sauce: |
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Take a sharp knife and run it along the underside of the lobster to separate the shell from the meat. Repeat until all lobsters have been separated from their shells.
In a bowl add room temperature butter, garlic salt, lemon juice, lemon zest, pepper and chives. Mix to combine. Using your fingers, scoop some of the butter mixture out of the bowl and spread it thickly on the lobster shell. Replace the meat back inside it's shell.
Prepare the sauce. In a sauce pan add diced shallots, thyme & chives, scraped vanilla bean and add champagne. Simmer over heat until the mixture is reduced by 2/3. Strain the sauce and take off heat. Just before serving, whisk in cold butter.
Prepare barbecue for direct grilling. Preheat grill to medium heat. Oil the grill and add the lobster tails. Be sure to place them shell down and then close the barbecue lid. Grill for approximately 10 minutes.
Remove from heat and serve with champagne sauce.
Yield: Serves 4
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