Grilled Lobster Tails with White Wine Butter Sauce
Instead of going the standard route of dipping lobster meat in melted butter, spend just a few extra minutes making a white wine garlic butter sauce and you’ll create something extra special.
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
- 4 Stew’s Wild Caught Lobster Tails
- 1/4 cup White Wine
- 2 Tbsp. Fresh Lemon Juice
- 1 large Shallots, minced
- 2 teaspoon Stew’s Freshly Chopped Garlic
- 4 Tbsp. Stew Leonard’s Butter, cubed
- Kosher Salt, to taste
- Pepper, to taste
Using scissors, cut a few slits in the underside of the tail to loosen shell slightly. Cut top of lobster shell lengthwise down the center with the scissors, leaving the tail fin intact. Cut shell at an angle away from the center of the tail at base of the tail fin. Loosen the meat from the shell. Keeping the fin end intact, lift the meat and lay over the top of the shell.
Add the white wine, lemon juice, shallot, garlic, and a pinch of pepper to a small saucepan. Place on a medium heat (350° F) grill and bring to a slight simmer. Remove the pan from the heat and stir in the butter. Set aside, cover, and keep warm.
Season the lobster meat lightly with the salt and pepper. Place the lobster tails, meat side up, on the grill. Grill, covered, over medium heat (350° F) for about 8-10 minutes or until meat is opaque.
Plate the lobster tails and drizzle with the white wine butter sauce just before serving.