Method

Add a bit of elegance to your BBQ this summer with this classic lobster and butter sauce dish. Never cooked lobster before? Never fear, you can buy them precooked and then finish them off on the Kasai Grill, adding another layer of flavour and theatre to your dish (and your guest need never know).

For the butter sauce

• In a pan on a medium heat, sweat the shallots until softened.
• Add the white wine and reduce right down until you get a sticky consistency
• Add the cream, balsamic and roast garlic and slowly whisk in the butter.
• Blitz up the mix with a hand blender then pass through a sieve.
• Place all garnish it sauce save the oil and herbs to garnish last of all.
• You should now be left with a silky smooth sauce. Put the sauce back in the pan and place the pan on the Kasai Grill to finish it off. Add in the capers, gherkins, parsley and shallots and give it a good mix. Then add the brown shrimps (ours are locally sourced from Morecambe) to warm them through.
• If you are new to cooking with lobster then we recommend you use a precooked lobster for this recipe.
• Portion the lobster so you have the tail and the claws separate.
• Place the lobster tail directly on the Kasai grill rack and place the claws to a cooler part of the grill. Let them get a bit of colour before gently turning them and add a bit of seasoning. After a couple of minutes, move them to the side of the Kasai grill whilst you are finishing your sauce off. Squeeze with a bit of lemon before adding to the plate.