Lobster with Sherry Sauce

This might become your new favorite way to serve up lobster. The sherry adds a great flavor without weighing down the lobster with butters or cream.

Serves: 4Hands-on: 10 minutesTotal: 35 minutesDifficulty: Easy

Serves: 4


  • 4 chicken lobsters (1 1⁄4 lbs. each)
  • 1 tsp. gluten-free Asian five-spice powder
  • 1 clove garlic, peeled and minced
  • 1⁄2 cup diced onion
  • 1 Tbsp. chopped fresh thyme
  • 1⁄4 cup sesame seed oil
  • 1⁄4 cup sherry
  • 1 1⁄2 Tbsp. lemon juice
  • 2 Tbsp. minced ginger


  • Boil the lobsters for 20 minutes, then split them and crack the claws. Place the lobsters in an oven-safe skillet. Leave in the shell.
  • Preheat the broiler to 500°F.
  • In a medium saucepan, mix the rest of the ingredients together to make the sauce. Bring to a boil and then spoon over the lobsters.
  • Broil for 3 minutes. Serve.