East Coast/West Coast
Grilled Lobster Tail with Baja Butter
Cook Time: 18 minutes
- 4 (12 - 16 oz.) Maine lobster tails
- Olive oil, for grilling
- Sea salt
- Ground black pepper
- Limes, for serving
For Baja butter
- 1/2 lbs. unsalted butter
- 1 clove garlic minced
- 1 Fresno chile, seeded and minced
- Grated zest from 2 limes
- Grated zest from 1 lemon
- Juice from 1 lime
Thaw lobster tails (if frozen) thoroughly in the refrigerator. Prep the lobster tails.
Using poultry shears or heavy-duty scissors, cut down the back of the shell leaving the fan tail intact. Do not cut through the meat or the soft under shell.
Pull open the tail and insert your finger between the meat and the shell and gently pull the tail meat up in one piece. Rest or "piggyback" the meat on top of the shell.
Bush the tails with olive oil and season with sea salt and ground black pepper.
Place tails in the refrigerator cover with plastic wrap until ready to grill. Set up grill for cooking over medium heat. Brush and oil grates before cooking.
While the grill preheats, melt the butter in a small saucepan. Add minced garlic and chile and cook until fragrant and the foaming subsides. Remove from heat and stir in the citrus zest and lime juice. Set aside until ready to serve.
Carefully lay the lobster on the grill meat side down and cook undisturbed for 3 minutes or until marked. Use tongs and a spatula to lift from the fan tail end to flip over.
Baste the tails with some of the melted butter. Cover grill and cook for about 15 minutes until the meat is opaque and the shells are bright red or the internal temperature registers 140°F - 145°F. If you are not accustom to cooking lobster, I would strongly urge you to use a digital probe or instant read thermometer.
Serve lobster immediately with Baja butter and some limes for squeezing.
Recipe from Bull Outdoor Products.