How to make Lobster Tails on Cinder Grill

Lobster Tail with butter sauce recipe cooked on a Cinder grill an indoor precision grill Michelin star chef recipe

Lobster Tails in Butter Sauce by Michelin Starred Chef John Critchley

There's nothing better than delicately cooked lobster in a rich and citrusy butter sauce. Using the Cinder provides an impressive display of perfectly cooking an otherwise difficult protein.

Lobster Tail with butter sauce recipe cooked on cinder grill indoor precision grill

Serves 2-4

INGREDIENTS:

2 each Lobster Tail, Split
1 each fresno chili, sliced thin
1 each serrano chili, sliced thin
2 each pickling cucumbers, sliced thin
1 each dill, sprig
1 each Parsley Stem, picked
To taste Sea Salt, Coarse Ground

For Butter Sauce:

1 cup White wine
1/4 cup Sherry vinegar
1/2 each lemon, juiced
1 each Shallot, sliced
1/4 each serrano chili, sliced
1/4 each fresno chili, sliced
1 each Dill Sprig
1 each Parsley Sprig
Salt and pepper to taste
1/4 pound butter, softened

METHOD:

Prepare the reduction for the sauce:
Place the shallots, chilies, salt and pepper in a small pot with the white wine and sherry vinegar.
Bring to a simmer over medium high heat and reduce (approximately by three fourths.)
As you are reducing the liquid, Season the lobster tails with salt and pepper and set your Cinder to 145°F . Cook the lobster tails for approximately 25 minutes with the lid closed.
Once your sauce is reduced, lower the heat to low.
Squeeze the lemon into the sauce and let cook for one minute.
Using a whisk, whisk in the butter one tablespoon at a time being sure to allow the butter to dissolve into the sauce before adding the next tablespoon.
Once all the butter is combined, set the sauce aside in a warm place until needed. Do not let cool as it may break and become watery, versus creamy.
Remove the lobster tails from the Cinder and transfer them to the serving dish.
Garnish the lobsters with chilies, cucumbers and dill and pour the butter sauce over the top.