Serves 2
30 min
Grilled Lobsters With Vanilla Cream Sauce
Recipe GLPRd06e6944b05037
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.
