Grilled Lobster and Caviar Potatoes

Directions

1. Heat Grill
2. In a small bowl, combine 4 ounces soft butter and 1 ounce yuzu koshu to a spreadable consistency
3. Place skillet on the grill, melt 1 ounce salted butter with 1 ounce olive oil. Smash boiled baby potatoes on the skillet and cook until the potatoes turn golden on the edges. Pull potatoes off the skillet, top with creme fraiche and caviars of your choice.
4. Halve and clean two large lobsters
5. Smother with soft, yuzu kosho butter. Place the lobsters shell side down on the grill and close your lid.
6. Melt additional yuzu kosho butter for dipping the chunks of cooked lobster.