Grilled Lobster Tails with Chili Lime Butter

 

 

 

 

 

 

 

Ingredients

For the Lobster Tails:

4 lobster tails (6-8 oz each)
2 tablespoons olive oil
Salt and pepper, to taste
For the Chili Lime Butter:

1/2 cup unsalted butter (1 stick), melted
2 tablespoons fresh lime juice
1 tablespoon lime zest
2 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional, for extra heat)
2 tablespoons fresh cilantro, chopped (or 1 tablespoon dried cilantro)
Salt to taste
For Serving:

Lime wedges
Fresh cilantro, chopped (for garnish)

Instructions

Prepare the Lobster Tails:

Preheat your grill to medium-high heat (about 375-400°F/190-200°C).
Using kitchen shears, cut down the middle of the lobster shells from the top to the tail, being careful not to cut all the way through. Gently pull the lobster meat out from the shell, keeping it attached at the end. Brush the lobster tails with olive oil and season with salt and pepper.
Make the Chili Lime Butter:

In a small bowl, mix together the melted butter, lime juice, lime zest, minced garlic, chili powder, paprika, cayenne pepper (if using), and a pinch of salt. Stir until well combined.
Grill the Lobster Tails:

Place the lobster tails shell-side down on the preheated grill. Grill for 5-7 minutes, then flip them over and grill for an additional 3-5 minutes, or until the lobster meat is opaque and cooked through. Baste with the chili lime butter during the last few minutes of grilling for added flavor.
Serve:

Remove the lobster tails from the grill and brush with more of the chili lime butter.
Garnish with fresh cilantro and lime wedges.
Serve immediately with extra chili lime butter on the side for dipping.
Tips:
Doneness: Lobster meat should be opaque and firm. Be cautious not to overcook, as lobster can become tough if left on the grill for too long.
Butter: If you have leftover chili lime butter, it can be stored in the