8 oz lobster tail
1/4 cup extra virgin olive oil
Juice of one lemon
2 cloves of garlic, crushed
2 pinches red pepper flakes
1 pinch salt
1 pinch freshly ground
2 oz butter
1 shallot, diced
1 clove garlic, crushed
1 habañero pepper, finely diced
Juice of half a lemon
1/2 cup Chardonnay
Salt and fresh pepper
Fresh basil leaves,
lic, red pepper flakes, salt and pepper. Remove the lobster tail
from the shell. Rub the oil & lemon mixture into the tail.
Lightly grill the lobster on all sides using a barbeque or hot
griddle pan just long enough to mark the meat. Place the
grilled lobster in a small pan pouring any remaining liquid
from the rub over it. Place in the oven warmed to 350 de-
grees for 10 minutes, until the lobster is cooked through.
butter in a small sauté pan over a medium heat until the
butter melts. Add the diced shallot & garlic then sauté until
the onions are starting to brown. Add the habañero pepper,
lemon juice & Chardonnay. Allow the sauce to simmer for ap-
proximately 3 minutes. Season with salt and pepper to taste.
Take the sauce off the heat & sprinkle in the basil.
and drizzle the sauce over. Any extra sauce may be served
on the side, as a dip, or used to dress a fresh green salad
as a side dish.