Grilled Lobster with Bean Sprout Salad and Lemon Butter Sauce

Instructions

1. 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. 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. 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. 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. 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. 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. 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.