Grilled lobster with mustard
Serving: 4
Cooking time: 20 minutes
Manon Lapierre
La Petite Bette
Ingredients
- 4 lobster tails, raw
- 125 ml (125 g) butter, salted, melted
- 2 cloves garlic
- ½ lemon
- 2 tbsp Maille Old Style Mustard
- 1 tbsp Maille Dijon Original Mustard
- 1 tbsp parsley, chopped
Preparation
- Ask your fishmonger to prepare the lobster tails, uncooked (you can also use whole lobsters cut in half lengthwise).
- Using good scissors, cut along the shell of the back of the lobster tail, without cutting all the way to the bottom (watch the video to see the cut). Carefully open along the cut and, using a paring knife, remove the flesh from the outside of the shells and cut the meat lightly along the opening without cutting completely through the centre.
- Prepare the mustard butter by combining the butter, garlic, mustards and half the parsley.
- Brush the lobster meat generously with mustard butter, saving the rest for serving.
- Cook on the preheated grill, opening side up, until the shells are nicely red and the flesh is cooked inside.