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Feb 10, 2017

Lobster Tails With Champagne Vanilla SauceRecipe from Weber's Big Book of Grilling™ by Jamie Purviance and Sandra S. McRae

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Grocery List

Fresh Produce

  • 0.25 oz fresh chives
  • 1 sprig fresh thyme
  • 1 lemons
  • 1 shallots

Meat / Poultry / Seafood

  • 4 lobster tails, each 6 to 8 oz

Oil and Spices

  • 0.25 tsp freshly ground black pepper
  • 0.5 tsp kosher salt
  • 1 vanilla beans

Dairy

  • 1 cup unsalted butter

Wine / Beer / Spirits

  • 8 fl oz brut champagne

Ingredients

Sauce

  • 1 vanilla bean (about 4 inches long)
  • 1 small sprig fresh thyme
  • 1 tablespoon minced shallots
  • 1 cup brut champagne
  • ½ cup unsalted butter, cold
  • Kosher salt
  • Freshly ground black pepper

  • 4 lobster tails, each 6 to 8 ounces
  • ½ cup unsalted butter, softened
  • 2 teaspoons lemon juice
  • 1 teaspoon snipped fresh chives
  • ¼ teaspoon kosher salt

Instructions

  1. Cut the vanilla bean in half and split lengthwise. Place in a small saucepan with the thyme, shallots, and champagne. Bring just to a boil, reduce the heat, and simmer until reduced to ¼ cup. The reduction will be a clear golden color.
  2. Remove from the heat and strain the reduction through a sieve. Reserve the vanilla bean. Rinse the saucepan and return the reduction to the pan. Using a sharp paring knife, scrape the seeds from the vanilla bean into the reduction.
  3. Bring the reduction to a simmer and whisk in the butter, 1 tablespoon at a time to fully incorporate, until glistening and smooth. Adjust the seasoning with salt and pepper, if necessary. Remove from the heat and set aside until the lobsters are ready. Keep warm.
  4. Prepare the grill for direct cooking over medium heat (350° to 450°F).
  5. Place the tails, shell-side down, on a cutting board. Split the tails lengthwise to expose the meat. In a small bowl using the back of a fork, mash the butter with the lemon juice, chives, and salt. Spread the butter over the lobster meat and between the shell and the meat. Grill the tails, shell side down, over direct medium heat, with the lid closed as much as possible, until opaque throughout, 8 to 10 minutes. Remove the meat from the shells and serve immediately with the warm sauce.

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Lobster Tails With Champagne Vanilla Sauce

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