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Maine Lobster - Grilled with Champagne Butter

Lobsters -4
lemon - 1 juiced
butter - 1 cup
Champagne - 2 cups

Place Lobster shell side down. Cut body from head to tail with sharp knife, splitting open. Remove intestinal vein.

Melt butter in sauce pan and add lemon juice and champagne.

Place split lobster shell side down on grill over medium heat approx. 5 inches from heat source.

Brush well with butter mixture and cook for 8 min. Turn Lobsters, cook for another 8 minutes, turn again, brush well and continue to cook until Lobster meat turns opaque.

Best to cook Lobsters with top of grill down. Brush with champagne sauce just before serving.

The remaining sauce can be used for dipping at the table.

Thank you so much for doing such a GREAT job packing and sending the lobsters to my Grandmother, Mildred Fisher. She absolutely LOVED them. Thanks for making my Grandmother's birthday one she will never forget.

Emily Crawford

http://www.mainelobsterdirect.com/recipes/by_recipes.html rev 2005-09-20