Enkidu Chardonnay or Domaine Berthet Rayne Blanc (slight oak aging and sur lie). Both wines have delicate fruit and acidity that will match the inherent richness of the lobster meat and help cut through the butter that you will most likely be dipping your lobster into.
What You'll Need:
- Charcoal Briquettes, Lighter Fluid, Flame Starter
- 3-4 small Lobster Tails per person
- 1 lb of Unsalted Butter (5+ people)
- 5 Cloves of Garlic
- 1 or 2 Lemons
- Salt & Pepper
Making the Clarified Butter:
- Place the butter in a small sauce pan over very low heat. Let it melt very slowly.
- Once the entire stick has melted, the milk solids will rise to the top (the white stuff). Strain out the milk solids with cheese cloth into another pan or serving dish. You can also use a gravy separator to scoop out the solids.
- Mince 5 or 6 cloves of fresh garlic and add to the butter and let it infuse.
- To keep the butter liquid till it is ready to serve, keep the butter in the pan over very low heat or in a glass bowl halfway submerged in hot water.
Grilling the Tails:
- Start up your grill and prep the coals. They are ready once they are white and hot.
- Cut the lobster tails in half long ways and rinse out any sand or granules caught inside. Leave the meat inside the shells.
- Brush the meat with the clarified butter then sprinkle with salt and pepper.
- Place the tails over the coals, meat side down, for three to four minutes.
- Next, move the tails away from the direct heat. Flip them to shell side down and brush again with clarified butter. Cook for 3 more minutes till the meat starts to separate from the shell. (4-5 minutes for large tails)
- Remove them from the heat, placing the tails on a serving platter. Baste the meat again with the butter and squeeze fresh lemon juice over then. Serve immediately.