Copyright Thomas Saaristo  All Rights Reserved
Grilled lobsters with Champagne butter sauce

For the Champagne butter sauce
8 ounces Champagne
4 1/2 tablespoons freshly squeeze lemon juice
1/3 cup minced fresh shallot
8 tablespoons butter
Grey sea salt
Rainbow peppercorns in a pepper mill

For the grilled lobsters
Four 2 pound fresh lobsters
Canola oil

For the Champagne butter sauce
Combine Champagne, lemon juice and shallot to a saucepan. Place over medium high
heat and reduce by half. Remove from the heat and add the butter, 1 tablespoon at a
time, whisking constantly, until melted before adding the next. Season to taste with
salt and freshly ground rainbow pepper

For the grilled lobsters
Prepare a medium-high gas or charcoal grill fire. Brush canola oil on both sides of the
lobsters and set them bottom side down on the cooking grates. Grill until the shells
are bright red and the protein in the juices that seep from the shells turns white and
coagulates, 12 to 14 minutes (do not flip the lobsters over during cooking)

Remove the lobsters from the grill and let them rest for 2 minutes

Serve Grilled lobsters with Champagne butter sauce on the side