The creamy, slightly tangy and slightly sweet sorrel sauce is an ideal foil for smoky grilled lobster. If you buy whole live lobsters, have the fishmonger split the tails for you. Save the claws for Potato and Lobster Claw Salad and the tomalley and roe for a flavored Lobster ButterAmazing Seafood Recipes

August 1998


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Light a grill. In a medium saucepan, boil 1 cup of the Sauternes with the shallot until reduced by one-third, about 4 minutes. Add the cream and simmer over moderate heat, stirring occasionally, until reduced to 1 1/2 cups, about 15 minutes. Remove from the heat.

  • Rub the cut side of the lobster tails with the olive oil and season with salt and black pepper. Grill the tails over a hot fire, cut side down, until nicely charred, about 3 minutes. Turn the tails and grill for about 4 minutes longer, or until the meat is just cooked through and the juices are bubbling. Transfer the lobster to a platter and cover with foil to keep warm.

  • Add the remaining 2 tablespoons of Sauternes to the sauce and bring to a simmer. 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. Reheat the sauce and season with salt, black pepper and cayenne. Serve at once with the lobster tails.