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Grilled Lobster with Lobster Jus Recipe


A delicious treat from BLT Fish, this lobster dish is packed with flavor and fresh ingredients. 

Click here to see The Ultimate Lobster Bible. 


For the lobster jus:

  • 1 stick unsalted butter 
  • 10 lobster shells
  • 4 cloves garlic, chopped
  • 8 shallots, chopped
  • 10 plum tomatoes, diced
  • ½ teaspoon cayenne
  • 5 pieces star anise
  • One 4 ½-ounce can of tomato paste
  • 4 tablespoons cognac 
  • 2 cups dry white wine
  • 1 sprig each of tarragon, parsley, and thyme, wrapped in cheese cloth
  • Cold water, as needed

For the lobster butter:

  • 1 pint lobster roe 
  • 1 pound butter, softened 

For the grilled lobster:

  • One 2-pound lobster, tail and claws removed
  • 1 tablespoon butter
  • 1 cup white onion, finely chopped
  • 1 cup carrot, finely chopped
  • 1 cup celery, finely chopped 
  • 1 cup fennel, finely chopped
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 1 cup lobster jus (see above)
  • 2 tablespoons lobster butter (see above)
  • 2 tablespoons tarragon, chopped
  • 1 lemon, cut in half and grilled for marks


For the lobster jus:

Melt the butter in a large pot over medium-high heat then add half of the lobster shells. Sauté for 10 minutes or until the shells turn bright red. Remove the shells from the pot and repeat with remaining shells; set shells aside in a large bowl once they are cooked. 

In the same pot, sauté the garlic, shallots, and onion until translucent. Add the cooked lobster shells, tomatoes, cayenne, star anise, and tomato paste. Cook for 5 minutes then add the cognac and flambé the mixture by lighting a long skewer on fire and touching it to the shells. When the flame subsides, add the white wine and herbs wrapped in cheese cloth. Bring to a boil then add enough cold water to cover the shells. 

Bring to a simmer, and cook over low heat for 1 hour, then remove the shells. Pass the contents of the pot through a food mill and return to the pot. Reduce the sauce over medium heat until the sauce coats the back of a spoon without dripping away. Strain the sauce through a chinoise and cool. 

For the lobster butter:

Mix the butter until smooth in a blender. Add the roe and blend until evenly combined. Remove the mixture from the blender and cool in a small bowl. 

For the grilled lobster:

Prepare charcoal or gas grill. 

Preheat oven to 350 degrees. 

Fill a large pot with water and bring to a boil. Boil the lobster tails for 4 minutes and claws for 7 minutes then remove and cool.

While the lobster boils, melt the butter in a sauté pan and cook the onion, carrot, celery, and fennel until tender. Remove from heat and set aside. 

Cut the tails in half lengthwise and remove the meat from the claws. Coat the lobster tail halves and claw meat with olive oil, then season with salt and pepper. Grill the tail flesh side down and both sides of the claw meat, about 1-2 minutes for each. Finish the lobster in the oven for about 2 minutes. 

In a large sauté pan heat 1 cup of the lobster jus. Add the sautéed vegetables, lobster butter, and tarragon.

To serve, spoon half of the lobster jus mixture onto the bottom of a plate and place the grilled lobster tail and claw meat on top. Drizzle a tablespoon of the jus over the lobster and serve the rest in a small cup on the side with the grilled lemon.