Sriracha Butter Grilled Lobster Tails
With heat from sriracha and tang from garlic, we've got a dynamic duo of flavor for sriracha butter grilled lobster tails.
Servings: 2 people
Equipment
- Cast Iron Sauce Pan
Ingredients
Lobster Tails Ingredients:
- 2 Cold Water Lobster Tails split in half
- Salt & Pepper to taste
- Olive Oil
Sriracha Butter Sauce Ingredients
- 2 tbsp of butter
- 1 tbsp of Sriracha Sauce
- 2 cloves of garlic minced
- 1/2 lemon squeezed
- 1 tbsp of chives chopped
Instructions
- Split lobster tails in half (but not full down the back of the tail) and then lay flat. Lather with olive oil and season with salt and pepper to your taste.
- Using a fire starter and some local wood, start your fire. Make fire a medium heat. Place your grill directly over fire and preheat 2 skillets.
- Place lobster on grill flesh side down to cook for 2-3 minutes before flipping. Also, add sauce skillet to preheat for 2-3 minutes. Before flipping lobster tails, add butter, sriracha sauce, garlic, lemon and chives to sauce skillet and stir. Allow to simmer over fire for 3 minutes. Flip lobster tails and let cook for about 5-6 more minutes or until the meat is no longer translucent. Using a brush, lather the lobster tail meat with the Sriracha Butter Sauce. Be careful to minimize flare ups from the dripping butter.
- Pull off lobster tails and let rest for 1 minutes. Eat and enjoy!
Notes
Equipment: 1 cast iron sauce skillet & food brush
Where Should I Get My Lobster?
If you want the best grilled lobster ever, you want live lobster. Maine is the U.S. lobster mecca, and there are plenty of places that will ship from there and other New England states anywhere in the country. If you can’t get fresh lobster tails, frozen is a great option. If you go this route, make sure the tail meat is properly thawed before cooking.