Grilled Lobster with Bean Sprout Salad and Lemon Butter Sauce
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
Here's a restaurant quality meal you can have on the table in just half an hour. Grilled lobster might sound fancy, but trust me, it's surprisingly simple. The sweet, tender meat pairs beautifully with a crisp bean sprout salad that's loaded with vitamin C and antioxidants. What I love most is how the bright lemon butter sauce ties everything together in minutes. This dish feels indulgent but comes together faster than ordering takeout, making it perfect for when you want to impress without the stress.
Ella x
Ingredients
- 4lobster tails(6-8 oz each, split lengthwise)
- 710 mlfresh bean sprouts(rinsed and patted dry)
- 6 tablespoonsunsalted butter
- 3 tablespoonsfresh lemon juice
- 3garlic cloves(minced)
- 2 tablespoonssesame oil
- 1 tablespoonrice vinegar
- 1 tablespoonsoy sauce
- 1 teaspoonfresh ginger(grated)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2green onions(sliced thin)
- 1 tablespoonsesame seeds(white and black mix)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat, about 400°F. Pat the lobster tails dry with paper towels and brush the flesh side with melted butter. Season generously with salt and pepper on the meat side.
Tip: Drying the lobster ensures better caramelization and prevents sticking to the grill grates.
- 2
In a small saucepan over medium heat, melt 4 tablespoons of butter with the minced garlic. Cook for 1-2 minutes until fragrant, then add lemon juice. Remove from heat and set aside.
Tip: Don't let the butter brown or the garlic will become bitter. Keep the sauce warm on the side.
- 3
Place lobster tails flesh-side down on the grill. Cook for 5-6 minutes without moving, then flip and cook shell-side down for another 4-5 minutes until the flesh is opaque and the internal temperature reaches 140°F.
Tip: The meat should be just cooked through but still tender. Overcooked lobster becomes rubbery.
- 4
While the lobster grills, prepare the bean sprout salad. In a large bowl, whisk together sesame oil, rice vinegar, soy sauce, grated ginger, and remaining 2 tablespoons softened butter.
Tip: Whisking the butter into the vinaigrette creates a silky emulsion rather than an oily dressing.
- 5
Add the fresh bean sprouts and green onions to the dressing. Toss gently to combine, being careful not to break the delicate sprouts. Season with a pinch of salt and pepper to taste.
Tip: Dress the salad just before serving to keep the bean sprouts crispy and fresh.
- 6
Transfer the grilled lobster tails to serving plates. Spoon a portion of the bean sprout salad directly onto each lobster tail.
Tip: The warm lobster will gently wilt the salad, creating a nice textural contrast.
- 7
Drizzle the warm lemon butter sauce around and over the lobster. Garnish with sesame seeds and any remaining green onions.
Tip: Warm sauce enhances the flavor of the grilled lobster and helps bring the dish together.
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