In a bowl, mix together all the ingredients for the ginger-lime butter. Set aside.
Use kitchen shears to cut the centre top of the lobster shell and stop just before the last ring at the end of the tail.
Use your fingers to pull out the meat (like a sausage) from the wall of the shell except at the tip of the tail; this will keep the meat attached to the shell.
Close the shell and lay the meat on top.
Place the lobster tails on a sheet pan, meat side up.
Season with salt and pepper; spread a generous layer of the ginger-lime butter.
Broil in the oven or on a barbecue at medium heat for 8 to 10 minutes.
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.
© Société des alcools du Québec, 2007
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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