Grilled lobster tail with lemons halves on a blue plate, sitting on wood table. Standup propane grill in the background.

East Coast/West Coast Grilled Lobster Tail with Baja Butter

Name: East Coast/West Coast Grilled Lobster Tail with Baja Butter
Prep time: 20 min
Cook time: 30 min
Yield: 4 Servings
Cuisine: Fish & Seafood
Ingredients: 4 (12 - 16 oz ea) Maine Lobster Tails; Olive Oil, for grilling; Sea Salt, to taste; Finely Ground Black Pepper, to taste; Limes, for serving; For Baja Butter:; 1/2 lb Unsalted Butter; 1 clove Garlic, minced; 1 Fresno Chile, seeded and minced; 2 Limes, zest; 1 Lemon, zest; 1 Lime Juice; Additional Items:; Plastic Wrap; Small Saucepan; Basting Brush; Thermometer, digital probe or instant read

Courtesy of Bull Outdoor Products

Makes: 4 servings
Prep Time: 10 - 20 minutes
Cook Time: 10 - 30 minutes

Ingredients:

For the Lobster:

4 (12 - 16 oz ea)	Maine Lobster Tails
Olive Oil, for grilling
Sea Salt, to taste
Finely Ground Black Pepper, to taste
Limes, for serving

For Baja Butter:

1/2 lb	Unsalted Butter
1 clove	Garlic, minced
1	Fresno Chile, seeded and minced
2 Limes, zest
1 Lemon, zest
1 Lime Juice

Additional Items:

• Plastic Wrap
• Small Saucepan
• Basting Brush
• Thermometer, digital probe or instant read

Directions:

Prep the Lobster Tails:

Thaw lobster tails (if frozen) thoroughly in the refrigerator.
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 undershell.
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.

Grill:

Brush the tails with olive oil and season with sea salt and ground black pepper.
Place tails in the refrigerator and cover with plastic wrap until ready to grill.
Preheat the grill to medium heat.
Brush the cooking grates with olive oil before cooking.
On the side burner, 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 to 145°F.
If you are not accustomed to cooking lobster, use a digital probe or instant read thermometer.
Serve lobster immediately with Baja butter and some limes for squeezing.