Flame-Grilled Lobster with Basil Butter

Credit: Didier Loire
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Step 1: Lobster

Tie the lobster tails onto a barding needle to keep them straight.

Plunge the lobsters in pan of salted boiling water for 20 seconds, then drain, and separate the claws.

Drizzle the lobster tails and claws with olive oil, and grill. Allow 9 minutes’ cooking time for the tails and 12 for the claws.

In the meantime, separate, wash, spin dry, and chop the basil leaves.

Take the butter out of the refrigerator to soften.

Once the lobsters are cooked, split in two lengthwise, and remove the sand sac.

Collect the roe and creamy parts from the head, and filter through a fine-meshed tamis into a stainless steel bowl. Add the basil, the slightly softened butter, the puréed tomato wedges, and the mustard. Season with fleur de sel, freshly ground pepper, and a pinch of Espelette pepper. Mix into an even paste.

Shell the tails, spread with a thin layer of lobster and basil butter, then put the meat back into the shell. Pour the remaining flavored butter into the cavities.

Crack the claw shells to make shelling easier at the table.

Step 2: Plating

Brown the lobsters under the broiler.

Once nicely browned, place on the plates with the claws. Sprinkle with freshly ground pepper, drizzle with some extra-virgin olive oil, and serve immediately.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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