Grilled Lobster Tail Halves With Chipotle Butter
Try this flavorful, easy recipe to enjoy grilled lobster tail without the hassle of removing the shells. Ten minutes to prep, ten to cook.
Servings: 4
Ingredients
- 8 lobster tails
- 1/2 stick butter
- 3 tbsp cilantro, finely chopped
Instructions
- Light grill and set up for two-zone cooking. Arrange coals so you have a high-heat area where the coals peak, and a more medium heat area where the coals are not as close to the grill grate. If you’re using a gas grill, turn one burner on max and the one next to it on medium.
- Place chipotle butter in a small saucepan and place it on the inside of the grill but not directly over a heat source. You don’t want to burn the butter, just melt it and get it nice and warm.
- While grill is preheating, rinse lobster tails with cold water and pat dry with a paper towel.
- Spray a thin coat of olive oil on the meat side of the tail halves. I use this oil spray bottle, but if you don’t have one you can use a basting brush as well.
- Place tails meat side down over direct high heat. Grill for 5 minutes.
- Turn tails over and place over the medium-high heat zone, baste liberally with melted chipotle butter, then sprinkle cilantro. Let meat poach in the butter sauce for 3–5 minutes or until internal temperature is to your preference as indicated with a reliable instant read thermometer.
- Plate and serve while warm.
Notes
Omaha Steaks cuts the lobster tails in half for you, making this a no-brainer. Now, if you already have some whole lobster tails, cutting them in half isn’t difficult. Just get a sharp and sturdy knife and place the tip of the blade at the end of the tail. Then firmly rock the knife down towards the lobster’s body, applying pressure with the palm of your free hand to the spine of the knife blade.