Grilled Lobster Tails with Sorrel-Sauternes Sauce

1. 1

   Light a grill.

2. 2

   In a medium saucepan, boil 1 cup of the Sauternes with the shallot until reduced by one-third, about 4 minutes.

3. 3

   Add the cream and simmer over moderate heat, stirring occasionally, until reduced to 1 1/2 cups, about 15 minutes.

4. 4

   Remove from the heat.

5. 5

   Rub the cut side of the lobster tails with the olive oil and season with salt and black pepper.

6. 6

   Grill the tails over a hot fire, cut side down, until nicely charred, about 3 minutes.

7. 7

   Turn the tails and grill for about 4 minutes longer, or until the meat is just cooked through and the juices are bubbling.

8. 8

   Transfer the lobster to a platter and cover with foil to keep warm.

9. 9

   Add the remaining 2 tablespoons of Sauternes to the sauce and bring to a simmer.

10. 10

    Working in 3 batches, pour one-third of the sauce into a blender and add one-third of the watercress and sorrel; blend until smooth, then pour the sorrel sauce into a clean saucepan.

11. 11

    Reheat the sauce and season with salt, black pepper and cayenne.

12. 12

    Serve at once with the lobster tails.

* Per serving · 4 servings · Values may vary.

No additional tips available.