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.


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