Lobster Tail with butter sauce recipe cooked on a Cinder grill an indoor precision grill Michelin star chef recipe

Lobster Tails in Butter Sauce

Lobster Tails in Butter Sauce by Michelin Starred Chef John Critchley

Nothing better than delicately cooked lobster in a rich and citrus butter sauce.  Using the Cinder is an impressive display of perfectly cooking an otherwise difficult protein.

Lobster Tail with butter sauce recipe cooked on cinder grill indoor precision grill

Serves 2-4

INGREDIENTS

  • 2 each Lobster Tail, Split
  • 1each fresno chili, sliced thin
  • 1each serrano chili, sliced thin
  • 2each pickling cucumbers, sliced thin
  • 1each dill, sprig
  • 1each Parsley Stem, picked
  • To taste Sea Salt, Coarse Ground
  • For Butter Sauce
  • 1 cup White wine
  • ¼ cup Sherry vinegar
  • ½ each lemon, juiced
  • 1 each Shallot, sliced
  • ¼ each serrano chili, sliced
  • ¼ each fresno chili, sliced
  • 1 each sprig, dill
  • 1each Parsley Sprig
  • Salt and pepper to taste
  • ¼ pound butter, softened

 

METHOD

  1. Prepare the reduction for the sauce

  2. Place the shallots, chilies, salt and pepper in a small pot with the white wine and sherry vinegar

  3. Bring to a simmer over medium high heat and reduce  (approximately by ¾ ‘s)

  4. As you are reducing the liquid, Season the lobster tails with salt and pepper and start your lobster tails on the cinder grill and set your cinder to 145°F (approximately 25 minutes with the lid closed)

  5. Once your sauce is reduced, lower the heat to low

  6. Squeeze the lemon into the sauce and let cook for one minutes

  7. Using a whisk, whisk in the butter one tablespoon at a time being sure to allow the butter to dissolve into the sauce before adding the next tablespoon.

  8. Once all the butter is combined, set the sauce aside in a warm place until needed.  Do not let cool as it may break and become watery, versus creamy

  9. Remove the lobster tails from the cinder and transfer them to the serving dish

  10. Garnish the lobsters with chilies, cucumbers and dill and pour the butter sauce over top 

Never Overcook Again

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