Grilled Lobster with Beetroot Reduction and Citrus Butter

Instructions

1. 1

   Prepare the beetroot reduction by boiling chopped beetroot in salted water for 12-15 minutes until very tender. Drain well and transfer to a blender with the minced shallot, red wine vinegar, and honey. Blend until completely smooth, then pass through a fine-mesh sieve. Set aside.

   Tip: Straining the beetroot purée ensures a silky, elegant sauce without any graininess.

2. 2

   Create the citrus butter by combining softened butter with lemon zest, orange zest, lemon juice, and orange juice in a small bowl. Whisk until fully incorporated and season with a pinch of salt and pepper. Reserve at room temperature.

   Tip: The citrus juice will slightly separate from the butter—this is normal and adds bright acidity when spooned over the hot lobster.

3. 3

   Pat the halved lobster tails dry with paper towels. Brush the exposed meat with olive oil and season generously with sea salt and black pepper on both sides.

   Tip: Drying the lobster prevents steaming and helps achieve a beautiful golden crust on the grill.

4. 4

   Preheat your grill to medium-high heat (around 400°F). Place a grill grate or mesh screen on top if grilling lobster tails to prevent them from sticking.

   Tip: A preheated grill ensures the lobster gets a quick, caramelized exterior while the meat stays tender inside.

5. 5

   Grill the lobster tails meat-side down for 5-6 minutes without moving them, until the meat develops golden char marks. Flip carefully and grill shell-side down for another 4-5 minutes, basting with 1 tablespoon of the citrus butter and placing fresh thyme sprigs on the meat.

   Tip: The total cooking time depends on tail size—meat should be opaque and flake easily with a fork.

6. 6

   Gently warm the beetroot reduction in a small saucepan over low heat for 2-3 minutes, stirring occasionally. Do not let it boil.

   Tip: Heating the sauce slightly helps it coat the plate more elegantly and improves flavor delivery.

7. 7

   To plate, spoon 3-4 tablespoons of the beetroot reduction across the center of each plate. Position one grilled lobster tail half in the center, then drizzle the remaining citrus butter around the plate.

   Tip: The vibrant magenta of the beetroot creates a stunning visual contrast against the coral-pink lobster meat.

8. 8

   Finish each plate with a pinch of fleur de sel, a grind of fresh pepper, and any remaining citrus zest. Serve immediately while the lobster is hot.

   Tip: The fleur de sel adds a delicate mineral crunch that complements the sweet lobster and earthy beetroot beautifully.