Grilled Lobster with Butter Sauce Recipe
1 big lobster live, minimum 2 lb 6 ounces butter at room temperature 1 bouquet of tarragon, finely chopped 2 tablespoons Cognac (Brandy) 1 teaspoon Worcestershire sauce Salt and freshly ground pepper Butter Sauce: Using a large knife cut the lobster in half, length wise, passing the blade between the two eyes, through the abdomen, to the tail. Remove the coral, (the dark green area on each side of the head) and save for later use. In a non-reactive bowl, combine with an electric mixer the butter, coral, tarragon, Cognac and Worcestershire sauce. Season with salt and pepper. Blend all ingredients. Check the seasoning and refrigerate. The butter should be green in color and very tasty. Lobster: Break the pincers by smashing them lightly. Season and grill the lobster, meat side down on a hot barbecue (or your oven at 450°F), for 7 minutes. Turn the lobster allowing it to finish cooking on the shell side for about 10 minutes. Baste with the coral butter frequently. By the time the lobster is cooked you should have used all the butter. When the meat is done, warm up the rest of the Cognac and poor it on each half. Flambé and serve immediately.
