Grilled Lobster with Shrimp and Beurre Blanc Sauce


4 lobsters about 1 and 1/4 lb's each
3 quarts of salted water
2 lemons, halved
2 bay leaves
kosher salt and fresh cracked black pepper
1 stick of unsalted butter melted
Lemon slices and parsley sprigs for garnish
Beurre Blanc sauce (for recipe use our search engine)
1/2 lb medium shrimp
Lobster is not getting any cheaper but you can still occasionally treat yourself to this wonderful dish.


  • Simmer the lobsters in a large stock pot of salted water with lemon and bay leaf, till until about 3 quarters cooked, drain.
  • Split lobsters in half  lengthwise and remove any unwanted parts.
  • Season the meat with salt and pepper to taste and brush with melted butter.
  • Cook lobster and shrimp over hot charcoal for 5 minutes or cook under a broiler for 5 minutes.
  • Transfer to a serving platter, add the claws and garnish with lemon slices and parsley.
  • Serve the Beurre Blanc in a gravy boat on the side.





15 min


5 min


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