Lobster with Champagne Butter
few years ago the internet was awash with groups exchanging
information and discussing all sorts of subjects. One
of the main areas was cooking and recipes. Unfortunately
over the last couple of years contributors have fallen
away and most groups are no longer active. As a source
of advice and for finding new recipes they were invaluable.
such group is called SimplySeafood, decribed as "Appetizer
and Hors D'oeuvres, Chowders and Bisques, Paella's,
Risotto, Pastas and more, there's nothing like eating
seafood and I can never get enough recipes. Share your
best, your tried and true, restaurant specialties .
. . "
4 fresh lobsters
2 sticks butter
2 cups champagne
lobster shell side down. Cut body from head to tail
with sharp knife, splitting open. Remove heart and
butter in saucepan and add lemon juice and champagne.
split lobster shell side down on grill over medium
heat approximately 5 inches from heat source. Brush
well with butter mixture and cook for 8 min.
lobsters, cook for another 8 minutes, turn again,
brush well and continue to cook until meat turns opaque.
to cook lobsters with top of grill down.
with champagne sauce just before serving. The remaining
sauce can be used for dipping at the table.