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Grilled Lobster with Cheesy Herb Sauce Recipe

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3.9 from 33 reviews

This delicious Grilled Lobster with Cheese recipe features succulent lobster tails grilled to perfection and topped with a rich, creamy cheese sauce made from Gruyère and Parmesan. The lobster is infused with garlic, shallots, white wine, and a hint of fresh herbs, making it an impressive and flavorful seafood dish ideal for special occasions or elegant dinners.

Ingredients

Lobster

  • 4 lobster tails (or 2 whole lobsters), thawed and dried
  • Olive oil, for brushing
  • Kosher salt, to taste
  • Black pepper, to taste
  • Optional: smoked paprika, chipotle, or seafood seasoning

Cheese Sauce

  • 1 stick (½ cup) unsalted butter
  • 2 cloves garlic, minced
  • 1 tbsp shallots, finely minced
  • ¼ cup dry white wine
  • 1 tsp hot sauce (optional)
  • ½ tsp chopped fresh tarragon or parsley
  • Juice of ½ lemon
  • 1 cup shredded Gruyère cheese
  • ¼ cup grated Parmesan cheese
  • Optional: Fontina, mozzarella, cheddar, or pepper jack (in place of Gruyère)

Instructions

  1. Thaw and Prepare Lobster: Thaw lobster tails if frozen and pat them dry thoroughly using paper towels to ensure they grill evenly.
  2. Butterfly Lobster: For lobster tails, cut the shell lengthwise with kitchen shears and butterfly the meat. For whole lobsters, split lengthwise with a sharp knife and clean out the inner cavity.
  3. Season Lobster: Brush the exposed lobster meat with olive oil, then season generously with kosher salt, black pepper, and any optional spices such as smoked paprika, chipotle, or seafood seasoning.
  4. Preheat Grill: Preheat your grill to medium heat, approximately 350°F. Clean the grates well and oil them to prevent sticking.
  5. Sauté Aromatics: Place a cast iron skillet over the grill or stovetop and add a bit of olive oil or a small pat of butter. Sauté the minced garlic and shallots until they become fragrant and soft, about 1-2 minutes.
  6. Make Sauce Base: Pour in the dry white wine and allow it to simmer for 1–2 minutes to reduce slightly. Add butter, hot sauce if using, chopped fresh herbs, and lemon juice into the skillet.
  7. Add Cheese: Stir the mixture until the butter melts completely. Reduce heat and gradually stir in the shredded Gruyère cheese until melted and smooth. Then mix in the grated Parmesan cheese before removing the sauce from heat.
  8. Grill Lobster Flesh-Side Down: Place the lobster tails flesh-side down directly on the grill and cook for 2–3 minutes to develop grill marks and flavor. Afterward, flip them shell-side down.
  9. Top with Cheese Sauce: Spoon the warm cheese sauce generously over the lobster meat, then sprinkle extra Gruyère and Parmesan cheese on top for added richness.
  10. Finish Grilling: Close the grill lid or tent the lobster with foil. Cook for an additional 3–5 minutes, until the lobster meat is opaque and cooked through, and the cheese topping is bubbling and slightly golden.
  11. Serve: Remove the lobster from the grill, garnish with additional chopped fresh herbs and grilled lemon wedges, and serve immediately while hot and delicious.

Notes

  • If whole lobsters are used, ensure they are properly split and cleaned before grilling.
  • You can substitute Gruyère cheese with Fontina, mozzarella, cheddar, or pepper jack depending on your flavor preference.
  • Watch the lobster closely during the final cooking stage to avoid overcooking, which can make the meat tough.
  • For a spicier kick, add more hot sauce or cayenne pepper to the cheese sauce.
  • Grilled lemon wedges complement the seafood with a bright, fresh contrast.

Find it online: https://justsosavory.com/grilled-lobster-with-cheesy-herb-sauce-recipe/