Lobster with Champagne Butter
4 fresh lobsters
1 lemon, juiced
2 sticks butter
2 cups Champagne
Place lobster shell side down. Cut body from head to tail with sharp knife, splitting open. Remove heart and intestinal vein.
Melt butter in saucepan and add lemon juice and champagne.
Place split lobster shell side down on grill over medium heat approximately 5 inches from heat source with the top down. Brush well with butter mixture and cook for 8 minutes.
Turn lobsters; cook for another 8 minutes.
Turn again, brush well and continue to cook until meat turns opaque.
Brush with Champagne sauce just before serving.
The remaining sauce can be used for dipping at the table.
Yield: 4 servings