Lobster with Foo Foo Sauce

Lobster tails are cooked directly in the coals and then topped with a homemade egg emulsified foo foo sauce. The delicate lobster meat pairs with the complementary yet still subtle sauce.

The Foo Foo sauce is made from an egg and butter emulsification with the prominent flavor coming from white miso paste. This is both a delicate sauce, yet rich in umami from the miso’s influence.

If you are not comfortable cooking the lobsters directly in the coals they may be cooked on gill grates over a ver hot temperature. Be sure to monitor the lobster as it can easily overcook becoming chewy.

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The lobster tails are coated in seasoned butter before being placed in the coals to cook.

The lobster tails are cooked directly touching the coals whether these are briquettes or naturally burned down coals.

The seasoned butter may be left on the chilled lobster while waiting fo the coals to get to temperature to help infuse the flavors before cooking.

The cooked lobster tail half is drizzled with the egg foo foo sauce and garnished with tarragon for a pleasing presentation.

Lobster with Foo Foo Sauce Recipe

Harry Soo

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This recipe is sponsored by Slap Yo’ Daddy.

Lobster tails are cooked directly in the coals and then topped with a homemade egg emulsified foo foo sauce.

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Preparation 10 minutes minutes

Cook 15 minutes minutes

Ready in 25 minutes minutes

Servings 4

CourseAppetizer

InfluenceGlobal

DifficultySeasoned

MethodGrill

Similar RecipesSauce

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Ingredients

Grilled Lobster Tail

• 2 lobster tails
• 1 tablespoon vegetable oil
• 1/2 stick butter melted
• 1 ½ Slap Yo’ Daddy Jailbird Chicken Rub
• 2 tablespoons lemon juice
• 1 teaspoon minced garlic

Foo Foo Egg Sauce

• 3/4 stick butter melted
• 2 egg yolks
• 1 tablespoon lemon juice
• 1 tablespoon finely chopped shallot
• 1 teaspoon white miso paste (or salt)
• pinch white sugar
• 1 tablespoon finely diced tarragon

Equipment

• grill
• chimney
• sheet of cardboard
• tongs
• heat resistant gloves

Directions

Grilled Lobster Tail

• Preheat the grill with half a chimney of hot coals. Don’t put the grate back on.
• Cut lobster in half with a heavy knife. Remove black intestinal tract or tomalley (green stuff) if present.
• Brush the shell with some oil to make it shiny and brush the exposed meat with a mixture of melted butter, chicken rub, and lemon juice, then if you want, some minced garlic.
• Use a piece of cardboard as a fan to blow away excess ash from the burning coals. Use tongs and heat-resistant gloves to lay the lobster shell side down directly in the middle of the coals Cook for about 8-12 minutes.
• Baste the lobster with more of the melted butter mixture as it cooks. When done the meat should be firm and opaque all the way through. Do not overcook the lobster else it will become tough.

Foo Foo Egg Sauce

• Melt the butter. It should be to the point where it is just about ready to boil.
• Use an immersion blender to blend the 2 egg yolks in a small cup.
• Add the lemon juice, shallot, miso paste, and a pinch of white sugar.
• Use the immersion blender to combine then slowly drizzle in the hot butter while moving the immersion blender up and down to emulsify the seasoned egg foam. This is known as foo foo sauce.

To Serve

• Remove the cooked lobster from the coals and brush off any ash on the lobster shell.
• Drizzle the foo foo egg sauce immediately over the lobster.
• Garnish with the finely diced tarragon.

Nutritional Information

Calories: 351kcalCarbohydrates: 3gProtein: 8gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 213mgSodium: 423mgPotassium: 163mgFiber: 0.4gSugar: 1gVitamin A: 1099IUVitamin C: 6mgCalcium: 74mgIron: 1mg