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Le Chaudron recipe
Homard grille au beurre de corail
Grilled lobster with coral butter
⏱ 30 minServes 2Medium520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
2live blue lobsters700 g (1½ lb) each
200 g (7 oz)salted butter, softened- 1portion of lobster coral
2 tbspcognac
3 clovesgarlic, crushed
1bunch of fresh tarragon, chopped
The juice of 1 lemon
- 2 live blue lobsters 700 g (1½ lb) each
- 200 g (7 oz) salted butter, softened
- 1 portion of lobster coral
- 2 tbsp cognac
- 3 cloves garlic, crushed
- 1 bunch of fresh tarragon, chopped
- The juice of 1 lemon
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Blanch the lobsters for 30 seconds in the large pot of boiling salted water.
- Cool them in cold water, then split them lengthwise with a knife and crack the claws with a mallet.
- Scoop out the green coral from the heads and put it in the bowl for the butter.
- Work the softened salted butter in the bowl with the coral, crushed garlic and chopped tarragon.
- Add the Cognac and lemon juice and mix well with a spatula into an orange-red butter.
- Brush the lobster meat generously with the coral butter.
- Grill the lobster halves meat-side toward the heat for 8 minutes under the broiler or on a hot grill until golden.
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