Lobster With Lime Butter Sauce

Submitted by WizzyTheStick

"Recipe from the Royal Plantation resort in Ocho Rios, Jamaica published in August 2008 Bon Appetit Magazine. Grilled lobster tails are served with mashed yams and sauteed callaloo."

 

• Ready In: 35mins
• Ingredients: 14
• Serves: 4

ingredients

• Sauce

• 1 cup dry white wine
• 1⁄2 small onion, sliced
• 1 green onion, chopped
• 3 large fresh thyme sprigs
• 2 tablespoons fresh lime juice
• 2⁄3 cup whipping cream
• 1⁄4 cup chilled butter (cut into 1/2 inch cubes)
• salt and black pepper (to taste)

• Lobster

• 2 tablespoons fresh lime juice
• 2 tablespoons olive oil
• 1⁄8 teaspoon scotch bonnet pepper, minced
• 2 large frozen uncooked caribbean lobster tails, thawed, cut in half length wise
• 1⁄2 teaspoon paprika
• 1⁄4 cup butter, melted

directions

1. Sauce
2. Saute onion, green onion, thyme, wine and lime juice in a small saucepan. Bring to a boil about 5 minutes until mixture is reduced to 1/2 cup. Strain and discard solids. Return wine mixture to sauce pan. Add cream and boil until reduced to 1/2 cup. Remove from heat and add butter a few cubes at a time, stirring between additions until melted and smooth. Season with salt and black pepper.
3. Lobster.
4. Prepare barbecue - medium high heat. Mix lime juice oil and scotch bonnet pepper in a small bowl for marinade. Place lobster tails flesh side up in a baking pan. Drizzle with marinade and let stand for 15 minutes. Sprinkle tails with paprika and salt. Grill tails until cokked through (about 8 minutes), brushing frequently with butter and turning occasionally.
5. Serve lobster with sauce.