Note: This recipe originally appeared in the May 31, 2014 issue of Wine Spectator, "The New Chile."
Recipe courtesy of Chef Michael Lomonaco, Porter House New York, New York, NY
• 8 fresh Montauk or Maine lobster tails
• 1/2 cup grapeseed oil
• 1/2-ounce bunch fresh tarragon, chopped
• 1/2 cup chopped shallots
• 2 pounds wet seaweed (available from a fishmonger)
• 2 pounds chorizo sausage links
• 1 cup warm drawn butter
• 2 tablespoons lemon juice
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon cayenne pepper
1. Preheat an outdoor grill with a lid to medium-high heat.
2. With a cleaver or sharp knife, split each tail into 2 pieces, from fin end to meat end. Toss with grapeseed oil, tarragon and shallots, and refrigerate 1 to 2 hours.
3. On one side of the grill, place the sausage links over medium-high heat and grill until they begin to char slightly. Turning occasionally, cook until done, about 12 to 15 minutes.
4. On the other side of the grill, place an even layer of seaweed over medium heat.
5. Place the marinated lobster tails, shell side down, on the seaweed. Turn to flesh side after about 3 minutes, cooking for a total of about 6 to 9 minutes. Discard the seaweed after cooking.
6. Combine the butter, lemon, Worcestershire sauce and cayenne in a saucepan, and heat for 1 minute to make a brushing sauce.
7. Place sausage links and lobster tails on a platter and brush liberally with the sauce, then serve. Serves 8.