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Lobster with Burnt Butter Sauce

(Makes 8 servings)

Butter – 5 1/2 ounces

Lemon Juice – 1/4 cup, freshly squeezed

Italian Parsley – 2 Tablespoons, chopped

Garlic – 1 clove, crushed

Lobster – 8 tails in the shell

Lemons – 2, cut in wedges

  • Melt the butter in a small saucepan over medium heat and cook it for 3 minutes or until it begins to brown, but watch it carefully to make sure that it does not burn. Lower the heat, and cook the butter for another 2 minutes or until it is dark, golden brown. Remove the saucepan from the heat, add the lemon juice, parsley and garlic, and season with sea salt and freshly ground black pepper.
  • Cut the lobster tails lengthways and remove any digestive tract, but leave the meat in the shell. Preheat a barbecue to medium direct heat and brush the exposed lobster meat with lots of the butter mixture. Cook the lobster tails, cut-side down, for about 6 minutes, then turn them over and cook for another 3-5 minutes, or until the shells turn bright red. While the lobster is cooking, put the lemon wedges on the hottest part of the grill and cook them for one minute on each side, or until they are marked and heated through. Arrange the lobster on a serving plate and serve it with the grilled lemon wedges and the rest of the warm brown butter as a dipping sauce. This is delicious with a green salad and some crusty bread to soak up the juices.

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