Recipe: Grilled Lobster Tails with Champagne Beurre Blanc Sauce

Grilled Lobster Tails

4- to 5-ounce lobster tails, 1 per person, (2 if you're lucky)
Salt & Pepper to taste

How to cook lobster tails on the grill:

First, parboil the lobster tails for about 2 or 3 minutes. Cool. Split the back shell to butterfly with kitchen scissors or a sharp knife, being careful not to cut them in half. Finish cooking over hot coals, turning once, for a total of just 3 to 5 minutes. (Adjust cooking time for larger or smaller lobster tails.) Do not overcook! Serve with Champagne Beurre Blanc Sauce.

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Champagne Beurre Blanc Sauce:

4-ounces Champagne
1-ounce Champagne vinegar
2 tablespoons shallots, finely minced
2-ounces heavy cream
8-ounces refrigerated butter, cut into 1 tablespoon-sized chunks
Sea salt and freshly ground pepper to taste

In a small saucepan on top of the stove, combine the champagne, champagne vinegar and shallots.

Bring the mixture to a boil and reduce by half. Add the cream and slowly bring the mixture to a boil. Gradually whisk in the butter, 1 tablespoon at a time until the sauce is smooth and the butter is incorporated.

Season to taste with sea salt and freshly ground pepper.

Beurre Blanc literally translated means "white butter".

This classic French sauce is composed of wine, vinegar, and a shallot reduction into which chunks of cold butter are whisked until the sauce is smooth and thick.