We have been a major distributor of seafood in the greater Montreal region since 1986.
We offer a unique approach to the market by offering the most recent and innovative solutions and products. Competitive prices, superior quality, as well as excellence in delivery and service are what sets us apart from the rest.
(514) 856-0752 • Toll-Free 1 833 395-0752
FAX: (514) 856-0751
6790, boulevard des Grandes-Prairies,
Saint-Léonard (QC) H1P 3P3
preparation : 10 minutes • cooking : 15 minutes
Ingredients
• 2 Lobster tails
• 50 ml white wine
• 30 ml lemon juice
• 1 finely chopped shallot
• 2 clove garlic, minced
• Salt and pepper
• 125 g diced butter
• lemon wedges
DIRECTIONS
1. Mix the wine, lemon juice, shallot, garlic, salt and pepper in a small saucepan and put over medium heat. Bring to a boil, then reduce to about 2 Tbsp. (30 mL). Remove from the heat and let cool for 1 minute. Then add the butter cubes little by little, until you obtain a homogeneous mixture. Keep the sauce warm.
2.Place each lobster tail on the flat side, then insert the tip of a large kitchen knife at the base of the tail. Press firmly to cut the shell, up to three quarters of the flesh. Then open the tails like a book. Season the lobster with salt and pepper.
3.Grill meat side up on the barbecue for about 15 minutes.
4.Serve lobster tails with hot sauce and lemon wedges.
TIPS
These 22 oz lobster tails are very large and can serve 2 people.
Decorate with a few herbs for the green color.
