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Grilled lobster à l'italienne
Grilled lobster à l'italienne

Grilled lobster à l'italienne

Preparation 30 minutes
Cooking time 10 minutes
Servings 4


  • 250 ml (1 cup) tomato flesh, cut into 1 cm (1/3 inch) dice
  • 30 ml (2 tbsp) onion, chopped finely
  • 30 ml (2 tbsp) olive oil
  • 15 ml (1 tbsp) fresh basil, crumpled
  • Salt and freshly ground black pepper
  • 250 ml (1 cup) of butter
  • 2 or 3 cloves of garlic, finely chopped
  • 60 ml (1 / 4 cup) white wine
  • 30 ml (2 tbsp) flat-leaf parsley, chopped
  • 4 fresh lobsters, about 625 g (1 1/4 lb)
  • 60 ml (1/4 cup) pesto


  1. In a bowl, combine the first 5 ingredients. Season with salt and pepper.
  2. Mix gently and let stand for about 1 hour at room temperature to allow the flavors to express themselves.
  3. Preheat the barbecue to medium high 230 ° C (450 ° F).
  4. In a saucepan, heat the butter and garlic over very low heat.
  5. Let steep slowly, about 5 minutes.
  6. Add the white wine and increase the heat to medium-high.
  7. Using a whisk, beat the mixture while it boils.
  8. Cook for about 5 minutes.
  9. Season with salt and pepper.
  10. Add the parsley.
  11. Keep warm.
  12. Meanwhile, cook the lobsters in boiling salted water, about 5 minutes.
  13. Remove from the heat and let cool slightly.
  14. Using a large chef's knife, cut the lobsters in half in the lengthwise and break the pliers.
  15. Remove the gravel pocket located near the head, as well as the intestine.
  16. Using a brush, brush the flesh of p esto.
  17. Cover the lobsters, flesh side down.
  18. Cook for about 3 minutes.
  19. Turn over and garnish with the tomato paste. Continue cooking for another 2 minutes.
  20. Serve immediately with the garlic butter, a green salad and rice.
Availability in stores