Grauburgunder, dry, 2012
The mildness of this Grauburgunder captures the full flavour of the lobster very nicely. Succulent and clean in the mouth, the wine stimulates and refreshes. Enjoy at its best between 9 - 11°C/50°F .
Parboil the lobster so you don’t end up with a nicely grilled outside and raw inside. Drop the Lobster in a pot of boiling water and cook for approx. 5 min.
Now, remove the lobster and shock it in an ice bath to stop it from cooking any further.
Slice the lobster lengthwise all the way through into two halves. Clean out the tomalley (green stuff).
With the same knife, cut small slits in the claws to vent while cooking.
Brush the exposed meat with a mixture of melted butter, lemon juice, a little salt and freshly grounded pepper, and, if you want, some minced garlic.
Clean and lightly oil the grill and get your coals at medium heat. Lay lobster with flesh side down and cook for about 5 min. Turn it over, brush more lemon butter and cook shell side down for another 5 min. When finished the meat should be firm and opaque all the way through. Serve with lemon butter.