Serves 4 as a starter
4 lobster tails, 8 to 10 oz 1 4-inch piece of fresh ginger,
peeled and finely diced
2 cloves of garlic, thinly sliced
1 fresh red chili pepper, seeded, stems removed and cut into small dice, or 1 teaspoon crushed red pepper flakes, or a dash of sriracha sauce, to taste
1/2 cup of clarified or melted unsalted butter
Freshly ground black pepper
Extra virgin olive oil
2 or 3 lemons cut into wedges
Bring a large pot of salted water to a boil. Prepare a bowl of ice water large enough to hold the lobster tails. Add the lobster tails and boil for 4 minutes to partially cook them.
You can also steam them over boiling salted water for 4 minutes. (Vary the cooking time according to the size of the lobster tails, see Cooking Fishmonger )
Remove the lobsters, drain and place in the bowl of ice water for several minutes.
Remove the soft underside of the lobster shell with kitchen shears and cut the lobster meat lengthwise with a sharp knife, taking care not to cut through the shell. The lobster shell should be in one piece, but the meat should be butterflied.
Insert a metal skewer into the lobster meat if you want it to remain straight.
To prepare the ginger & garlic sauce, put the clarified butter in a sauté or fry pan over medium-high heat. Add the sliced garlic and sauté for about 1minute. Add the ginger, red chili pepper, a pinch of salt and pepper and continue to cook, stirring occasionally, until the garlic is fragrant and the ginger and chili pepper are soft, about 3 minutes. Remove from the heat.
Divide the butter sauce into 2 bowls. Brush some of the ginger & garlic butter from 1 bowl over the lobster and reserve the rest of that bowl for basting. Let the lobster sit for 30 minutes.
Heat the plancha on the grill over high heat for about 10 minutes. Brush the lobster meat with some additional ginger & garlic butter and a pinch of salt and pepper.
Place the lobster tails, meat-side down on the plancha and cook until slightly charred and golden brown, about 3 minutes. Turn the lobster over, brush with a
generous amount of the ginger and garlic butter and continue cooking until just cooked through, about 2 to 3 minutes. Continue to brush the lobster tails with additional ginger & garlic butter as they cook. (Adjust the total cooking time for the actual size of the lobster tails, as described in the link above.)
Remove the lobster from the plancha and serve with the second bowl of ginger & garlic butter (reheated if necessary).
For a wine selection, you might try an Albariño, such as the 2012 Niner Wine Estates Albariño Jepersen Vineyard,a good unoaked chardonnay from Chablis or a rosé from the south of France.