Grilled Lobsters With Vanilla Cream Sauce

Name: Grilled Lobsters With Vanilla Cream Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: French
Ingredients: 2 live lobsters (1 1/4 lbs. each); 2 tablespoons olive oil; 2 tablespoons unsalted butter; 3 shallots, minced; 1/4 cup dry white wine; 2 vanilla beans, split lengthwise with seeds scraped; 1/2 cup heavy cream; Kosher salt and freshly ground black pepper to taste

Recipe GLPRd06e6944b05037

French

Main Course

30 min

1844 cal

Servings: 2

Stovetop

Grill

Succulent grilled lobster tails topped with an elegant vanilla-infused cream sauce. The lobsters are charred over high heat until tender and sweet, then paired with a silky sauce made from shallots, white wine, and real vanilla beans for a sophisticated seafood dish ready in just 30 minutes.

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Ingredients

2 live lobsters (1 1/4 lbs. each)

2 tablespoons olive oil

2 tablespoons unsalted butter

3 shallots, minced

1/4 cup dry white wine

2 vanilla beans, split lengthwise with seeds scraped

1/2 cup heavy cream

Kosher salt and freshly ground black pepper to taste

Directions

Prepare the lobsters by splitting them in half lengthwise. Brush the flesh side of each half with olive oil and season generously with kosher salt and freshly ground black pepper.
Heat a grill or grill pan to high heat. Place the lobster halves flesh-side down on the grill and cook for 8-10 minutes until the flesh is opaque and cooked through, turning occasionally. The meat should reach an internal temperature of 145°F. Transfer to a serving platter and tent loosely with foil to keep warm.
While the lobsters cook, prepare the vanilla cream sauce. In a small saucepan, melt the butter over medium heat. Add the minced shallots and sauté for 2-3 minutes until softened and fragrant, stirring occasionally.
Pour in the white wine, scraping any browned bits from the bottom of the pan. Add the split vanilla beans and their scraped seeds. Simmer for 3-4 minutes until the wine reduces by about half.
Lower the heat to medium-low and stir in the heavy cream. Simmer gently for 2-3 minutes until the sauce thickens slightly, stirring occasionally. Season with a pinch of kosher salt and freshly ground black pepper to taste.
Strain the sauce through a fine-mesh sieve to remove the vanilla bean pieces and shallots, if desired, or leave them in for texture. Spoon the warm vanilla cream sauce over the grilled lobster halves and serve immediately.

Comments

Grocery List Plus Editorial Staff3.75

Lobster availability in Charlotte is reliable at Harris Teeter and Publix seafood counters, but expect to pay $18–24 per pound, pushing the total cost well above $50 for two servings—a special-occasion dish, not weeknight cooking. The stated 30 minutes omits the time to clean and split live lobsters and reduce the sauce, realistically running 45 minutes start to finish. The vanilla-cream pairing is elegant and the recipe is straightforward enough for confident home cooks, but the technique demands attention to the sauce and precise grilling to avoid overcooking the meat. This is a date-night dinner that works beautifully if you budget for the cost and time, and plan to eat it that same evening; the sauce does not keep well.