Grilled Lobster with Aubergine and Charred Lemon Butter

Instructions

1. 1

   Preheat your grill to medium-high heat. Pat the lobster tails dry and brush the flesh side generously with 2 tablespoons of olive oil. Season with salt, pepper, and a pinch of red pepper flakes.

   Tip: Drying the lobster ensures better caramelization and prevents sticking.

2. 2

   Coat both sides of the aubergine slabs with 3 tablespoons of olive oil and season with salt and pepper. Place on the grill alongside the halved lemon, cut-side down.

   Tip: Grilling the lemon halves adds a charred, caramelized flavor to the sauce.

3. 3

   Place lobster tails flesh-side down on the grill. Cook for 6-7 minutes until golden grill marks appear and the flesh is opaque halfway through.

   Tip: Avoid moving the lobster too much to achieve those desirable grill marks.

4. 4

   Flip the aubergine slabs halfway through cooking, about 3-4 minutes in, until both sides are charred and tender. Transfer to a warm plate when done, about 8-10 minutes total.

5. 5

   Remove the lobster tails and place on a serving platter. Squeeze the charred lemon halves and set aside. The lobster should be cooked through with firm, white flesh.

6. 6

   In a small saucepan over medium heat, combine 4 tablespoons of butter, minced garlic, and sliced shallot. Cook for 2 minutes until fragrant, then add the white wine and simmer for 1 minute to reduce slightly.

   Tip: Keep the heat moderate to prevent the butter from browning too quickly.

7. 7

   Remove from heat and whisk in the fresh tarragon, lemon zest, juice from the charred lemons, and remaining 2 tablespoons of butter. Season to taste with salt and pepper.

   Tip: Adding the butter off-heat creates a silky emulsion without breaking.

8. 8

   Arrange the charred aubergine slabs on serving plates, top with grilled lobster tails, and drizzle the warm tarragon-lemon butter sauce over and around the dish. Serve immediately.