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Grilled Lobster Tails

Grilled lobster tails is an appetizing meal that’s ideal for celebrating special occasions. The lobster tails are thick and delicious, with a bit of char and smoke from the grill and topped off with some Sriracha butter sauce. Although grilling lobster tails seem intimidating to a lot of people, it’s really very easy and the results can be amazing.

You can decide to spread and brush the Sriracha sauce over the cooked lobster tails or just serve it as a dipping sauce and add a side of rice or chips for a more palatable meal.

Preparation time

20 Min Approximately  + 10 Min Cooking Time

Serving size

2 Servings

Ingredients:

  • 2 Lobster Tails, Approximately 8-oz
  • 4 Tbsp Butter
  • 2 Tbsp Sriracha
  • Chopped Fresh Chives
  • Olive Oil
  • 1/2 Clove Garlic
  • Fresh Lemon Wedges
  • Salt to Taste
  • Fresh Parsley, Chopped, to Taste
  • Freshly Ground Black Pepper, to Taste

Equipment required:

  • Grill (Charcoal Grill Preferred)
  • Heat Beads® Briquettes
  • Metal Skewers
  • Paper Towels
  • Ziploc Bags
  • Bowl

Instructions:

To start the cooking process, first you have to prepare the grill to medium/high heat and set your grill up with half the side for direct cooking using HeatBeads® BBQ Briquettes and the other half to stay cool with no briquettes.

After you have prepared the grill, it is time to start preparing the meat.  In a food processor, mix the butter, Sriracha, and garlic. Add salt to taste and place them in a bowl to sit aside while you prepare the lobster tails.

Place the lobster tails on a work surface and split them down the middle from head to tail. Using a wide, heavy knife, such as a cleaver, cut the lobster tails through the center of the hard top shells and about halfway through the top.

Now use your fingers and separate the shell halves of the tails. Remove and discard any leftover digestive tract and insert a metal skewer into the tail so it stays straight and doesn’t curl up on the grill.

Remove the claws and crack them open. Brush on some of the olive oil and season the meat to taste.

Place the split lobster tails side down on the hot half of the grill for approximately 2 minutes until the tails are lightly charred. Flip the lobster tails over and continue grilling for another 5 minutes while regularly basting the meat with the Sriracha butter mix.

When it is ready, the lobster shells will have a deep red hue color and the meat will be white. If the lobster tails are still partially translucent, transfer them to the cooler side of the grill and replace the lid to enable them to cook completely.

When the tails are completely cooked, brush on some more Sriracha butter sauce while they are still hot.

Now, sprinkle the chopped chives and parsley and serve them with fresh lemon wedges.

The charcoal grilled lobster tails are very easy to prepare and delicious appetizers for any occasion. Try to share them with your family and friends and you will be surprised by the compliments.

Author Bio

Kendrick Kotter is a food lover and a huge outdoor cooking passionate. He loves to barbecue during the weekends with his family and friends. He shares his knowledge about grilling and cooking only on FuriousGrill.