Grilled Lobster with Sherry


  • 2 live lobsters (1½-2 pounds each)
  • salt and freshly-ground black pepper
  • 6 tablespoons butter
  • 2–4 tablespoons dry sherry
  • cayenne pepper
  • paprika


Plunge lobsters in warm water to which you have added salt and a generous amount of pepper, and bring gently to the boil. Boil for 1 minute. Drain and halve lengthwise. Keep warm.

Melt butter lightly in a saucepan, add dry sherry and season to taste with cayenne pepper and paprika. Pour over lobster and grill until golden.