- Lobsters – 4
- Lemon – 1 juiced
- Butter – 1 cup
- Champagne – 2 cups
Blanch and cool Lobsters according to instructions in MLD Cooking Booklet. 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 the top of the grill down. Brush with Champagne Sauce just before serving. The remaining Sauce can be used for dipping at the table.