Grill Lobster Tail Recipe

Ingredients

Court boullion for poaching whole fresh lobsters

• 3 gallon of cold fresh water
• 1/3 sea salt or regular, but sea salt is a little nicer
• 1 lemon cut in half and squeezed
• 1 cup dry white wine
• ½ a fennel bulb chopped
• ½ a white onion chopped
• 1 leek rinsed and chopped
• 1 tblsp whole coriander seeds, 1 tblsp fennel seeds, 5 whole black peppercorns, 4 dried bay leaves,
• 1 tblsp dried or fresh thyme, 1 tblsp fresh parsley- all tied in a cheesecloth sachet (loose is fine as well)

Clarified or drawn butter recipe:

Some people prefer to add a bit of flour and water to their drawn butter, some just like to clarify butter and strain. Others add salt and pepper, there lots of possibilities. Make sure to try my world famous mouth watering seasoned drawn butter recipe that follows!

• ½ lbs fresh unsalted butter
• ½ lemon, zested and juiced
• ¼ tsp grey sea salt or fleur de sel
• 1/8 tsp fresh cracked black pepper
• 1 tblsp grated parmesan cheese
• 1 tblsp chopped fresh chives or parsley

Directions

Court Boullion Directions

1. Combine all ingredients into a large pot and bring to a boil over high heat
2. Let simmer 15-20 minutes to extract all of the flavours
3. Return to high heat, bring to a rapid boil and gently add live lobsters 1 or 2 at a time (not more so as not to lower the water temperature and lengthen the time it takes for the pot to return to a boil) and let water return to a boil, lower the heat and poach lobsters at a simmer rather than full boil.

Clarified Butter Directions

1. In a small sauce pot, begin melting the butter over medium heat.
2. Allow butter to boil gently until it separates
3. Skim of the foam that begins to settle on the top. Remember, wait for the foam to settle on the top, if you skim too early, you will remove whole butter
4. Allow the milk solids (liquid at the bottom of the now clear butter) to begin to stick and colour to a nice light caramel colour (this adds a beautiful nuttiness to the final product)
5. Strain the butter fat through a fine mesh sieve into another small pot, return to a very low heat
6. Begin whisking in the other ingredients, reserving the fresh chives and parsley
7. Remove from the heat, let stand for 3-4 minutes, then whisk in the fresh herbs (this cooling helps preserve the green colour of the herbs)
8. Taste for seasoning, and start drenching any and all of your favourite sea foods from fish to prawns to crab and lobster!