Grilled Lobster with Champagne Butter
4 fresh lobsters
2 sticks butter
2 cups champagne
Place lobster shell side down. Cut lobster's body from head to tail with sharp knife, splitting open. Remove heart and intestinal vein. Melt butter in sauce pan and add lemon juice and champagne. Place split lobster shell side down on grill over med. heat approx. 5 inches from heat source. Brush well with butter mixture and cook for 8 min. Turn lobsters, cook for another 8 minutes, turn again, brush well and continue to cook until meat turns opaque. Best to cook lobsters with top of grill down. Brush with champagne sauce just before serving. The remaining sauce can be used for dipping at the table.
This recipe has been generously contributed by www.fishingworks.com.
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