Grilled Lobster Tail Recipe

Prepare lobster

Rinse lobster tails and pat dry. Using kitchen shears, cut down the top shell lengthwise to the tail fan, leaving the tail fan intact. Gently spread the shell apart and lift the meat out, keeping it attached at the tail; rest the meat on top of the shell (butterfly).

Brush the exposed meat with 2 tbsp melted butter and 1 tbsp olive oil, then season evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Preheat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). Oil the grates to prevent sticking.

Grill lobster tails meat-side down for 3–4 minutes until grill marks form, then flip and grill shell-side down for 2–3 minutes. Move to indirect heat or lower flame and continue cooking until the meat registers 135–140°F (57–60°C) and is opaque and firm, about 4–6 more minutes depending on size. Total cook time ~9–13 minutes.

During the last minute of cooking, brush lobster meat with remaining 2 tbsp unsalted butter to glaze. Remove from grill and let rest 2 minutes. Serve with lemon wedges and yuzu beurre blanc spooned alongside or lightly drizzled over the meat.

While lobsters are grilling, thinly slice the apple (leave skin on for texture) and peel and very thinly slice the sunchokes. Place both in a bowl and toss immediately with 1 tbsp champagne vinegar to prevent browning.

In a small bowl whisk together 1 tbsp extra-virgin olive oil, 1 tsp honey, 1 tsp sea salt, and 1/2 tsp black pepper. Taste and adjust seasoning.

Add microgreens to the apple and sunchoke mixture, drizzle with the dressing, and toss gently to combine. Keep chilled until plating so salad remains crisp.

Portion the salad as a small bed alongside each lobster tail at plating (about 1/4 cup salad per serving).

In a small saucepan over medium heat combine 120 ml dry white wine, 2 tbsp minced shallot, and 1 tbsp white wine vinegar. Bring to a simmer and reduce until about 2–3 tablespoons of liquid remain (concentrated and syrupy), about 8–10 minutes.

If using, add 1 tbsp heavy cream to the reduction and simmer for 30 seconds. Lower heat to very low — the sauce must not boil once butter is added.

Whisk in the yuzu juice, then begin adding the cold butter pieces a few at a time, whisking constantly to emulsify. Maintain low heat and remove pan from direct heat briefly if the mixture gets too hot. Continue until all butter is incorporated and sauce is thick, glossy, and coats the back of a spoon.

Season beurre blanc with 1/2 tsp salt and white pepper to taste (about 1/4 tsp). Strain sauce through a fine-mesh sieve into a warm bowl to remove shallot bits for a smooth finish. Keep warm (over a very low bain-marie if necessary) and re-whisk before serving.