Grilled Lobster with Creamy Lemon Sauce

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Category : Fish And Sea Food

Recipe : Grilled Lobster with Creamy Lemon Sauce

The key to great lobster is to get the freshest you can find; buy it just before you're
ready to cook and have the fishmonger split and clean it for you.

Makes 4 servings

3/4 cup yogurt cheese*
Two 1 1/2-pound lobsters, split and cleaned
2 tablespoons minced fresh dill
2 tablespoons fresh lemon juice
1/4 teaspoon salt
3/8 teaspoon freshly ground black pepper
4 lemon slices, for garnish

Prepare grill for a medium fire, using direct method (see Cooking Methods).
In medium bowl, combine yogurt cheese, dill, juice and 1/4 teaspoon of the
pepper; stir to blend. Set aside.
Season lobsters with salt and remaining 1/8 teaspoon pepper. Break lobster claws
off and crack with back of a heavy knife. Place lobsters on grill, split-side down;
place claws on slightly cooler part of grill and cover loosely with foil. Grill 8-10
minutes, until meat is firm.
Remove lobsters from grill and separate halves; crack claws through completely.
Place half a lobster and one claw on each of 4 plates. Garnish with lemon slices
and serve with one-fourth of the sauce on the side.

SERVING (3 OUNCES LOBSTER, WITH 3 TABLESPOONS SAUCE) PROVIDES:
1/2 Milk, 1 1/2 Proteins.

PER SERVING: 117 Calories, 1 g Total Fat, 0 g Saturated Fat, 61 mg Cholesterol, 491
mg Sodium, 5 g Total Carbohydrate, 0 g Dietary Fiber, 21 g Protein, 170 mg Calcium

*To prepare yogurt cheese, spoon 1 1/2 cups plain nonfat yogurt into coffee filter or
cheesecloth-lined strainer; place over bowl. Refrigerate, covered, at least 5 hours or
overnight. Discard liquid in bowl. Makes 3/4 cup yogurt cheese.