An inexpensive, yet delicious and powerful dish! Great with Champagne or white wine.
– 4 lobsters (800g each)
– 150g salted butter
– Juice of 2 lemons
– 3 tablespoons of heavy cream
– A few drops of Calvados
– Ground black pepper
Pre-cook the lobsters
It is best to boil the lobsters as soon as possible – this will prevent it from releasing its water and preserve the freshness of its flesh. Bring a large amount of water to the boil in a pot (or two if necessary) and add the whole lobsters. Let it boil for 3 minutes, then remove from the heat and cool lobsters immediately in cold water.
Preparation of the salted butter mixture
Split the heads of the lobsters in two with a large knife, finishing at the tail. Remove the shell.
Heat the butter by mixing it with the shell and the juices recovered from cutting the lobster. Add several drops of Calvados and it bring back up to temperature. Heat the grill to its maximum temperature.
Slightly break the claws for easy cooking.
Arrange the lobster without overlapping on the tray, by placing it on its shell, meat-side up. Heat the cream and let it boil for 30 seconds. Remove from the heat and whisk with the butter mixture. Finish with lemon juice.
Coat the lobster meat with this mixture. Grill for roughly 10 minutes, wetting the lobster three times with the juices released during cooking. The lobsters should have a beautiful golden hue, without any part being burned.
Serve immediately by taking the tray to the table – the best way for lobsters not cool down too quickly!
The iDeal wine pairings:
Lobster loves Champagne and powerful white wines. Try Meursault or Puligny-Montrachet from the Côte d’Or in Burgundy, or a very dry Riesling, Condrieu or Chablis. For something more powerful, try Corton-Charlemagne or Montrachet from Burgundy, or some white Hermitage or Châteauneuf-du-Pape in the Rhône valley. Alternatively, pop some great Champagne that is at least 10 years old.
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