Grilled Lobster with Leek and Brown Butter Sauce

Instructions

1. 1

   Preheat your grill to medium-high heat (about 400°F). Pat the lobster tails dry and brush the meat side with 1 tablespoon of olive oil. Season generously with sea salt and black pepper.

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

2. 2

   Toss the halved leeks with the remaining 2 tablespoons of olive oil, salt, and pepper. Arrange them cut-side down on the grill alongside the lobster tails, meat-side up.

   Tip: Starting leeks cut-side down creates a beautiful caramelized surface.

3. 3

   Grill the lobster tails for 10-12 minutes, until the meat is opaque and the shells are slightly charred. Grill the leeks for 12-14 minutes, turning halfway through, until golden and tender.

4. 4

   While the lobster and leeks cook, prepare the brown butter sauce. In a small saucepan over medium heat, melt 5 tablespoons of butter. Add the minced shallot and cook for 2 minutes until softened.

   Tip: Watch the butter carefully as it transitions from golden to brown—this should take about 5-7 minutes total.

5. 5

   Add the minced garlic and fresh thyme sprigs to the butter, stirring constantly for 1 minute until fragrant. The butter should turn a deep golden-brown color.

   Tip: Brown butter has a nutty, complex flavor that elevates the delicate lobster meat.

6. 6

   Deglaze the pan with white wine, scraping up any browned bits. Simmer for 2 minutes, then remove from heat. Squeeze the juice from one lemon half into the sauce and season with a pinch of salt and pepper.

7. 7

   Transfer the grilled lobster tails and leeks to serving plates. Drizzle the brown butter sauce over the lobster meat and around the leeks. Garnish with the remaining lemon half cut into wedges.

   Tip: Serve immediately while the butter sauce is still warm and the lobster is at peak juiciness.