Lobster with Citrus Butter
4 lobster tails
2 sticks unsalted butter 1/2 pound
1 tablespoon white wine
1 tablespoon lemon juice
1 tablespoon lime juice
2 teaspoons fines herbes
2 teaspoons frozen orange juice concentrate thawed
1 teaspoon sea salt
lemon wedges for garnish
Set up grill for direct cooking over medium heat. Oil grates when ready to start grilling.
Using kitchen shears, split lobster tails in half lengthwise.
In a saucepan, melt butter over medium-low heat. Skim foam. Stir in wine, lemon juice, lime juice, fines jerbes, orange juice concentrate, and salt. Measure out 1/2 cup for basting; set aside the rest.
Brush meat of lobster tails with some butter baste. Place tails, meat side down, on grill. Cook for 2 to 3 minutes. Flip to shell side down. Brush with remaining baste. Grill 6 to 7 minutes more, until lobster is opaque and cooked through. Do not overcook.
Serve hot with lemon wedges and reserved citrus butter (also great on a side of asparagus).