grilled lobster with chive beurre blanc
Description
Chef’s note:
Pascal and Karine Canevet own the iconic Maison Bleue restaurant in Bury St Edmunds. Head Chef Pascal shares this tasty lobster dish, ideal for summer.
A vibrant, easy dish for your barbecue and a real feast for the start of summer. Lobster is a sweet, delicate meat, and the chive beurre blanc sauce transforms the dish into a heavenly burst of buttery succulence.
Celebrate the seasons at Maison Bleue - award winning Modern French Cuisine, Churchgate Street, Bury St Edmunds: 01284 760623
Ingredients
for the chive beurre blanc
for the grilled lobster
Instructions
for the chive beurre blanc
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Put the shallots, vinegar and wine into a small pan and simmer until nearly all the liquid has evaporated.
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Lower the heat and gradually whisk in the butter a few pieces at a time until the sauce has amalgamated.
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Season to taste with salt and pepper. Remove from the heat and stir in the chopped chives. Set aside and prepare the lobster.
for the grilled lobster
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Start by preparing the fresh lobster. For the squeamish, you can buy freshly cooked lobster from good fishmongers or simply freeze the lobsters for four hours, killing them in the most humane way, before cooking.
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Once this is done, boil some water in a large, lidded pot big enough to immerse the lobsters and add a generous amount of sea salt. Drop the lobsters into the boiling water for two minutes, remove and plunge directly into heavily iced water.
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Leave the lobsters to cool for five minutes before removing from the water.
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Place each lobster on its back with its claws tied. Hold it firmly by the top of its head and cut lengthwise through to the tail. Brush with olive oil and season with salt and black pepper.
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Heat a charcoal grill or gas grill to high. Place the lobster halves, flesh side down, on the grill and cook for three to five minutes, depending on the grill that you are using. Flip the lobster over and continue grilling for three to five minutes more until the lobster meat looks opaque and is firm.
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Remove the lobster from the grill and generously pour the chive beurre blanc over the plated lobster.
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Serve with crusty French bread.
