Grilled Butter Lobster Tails

Lobster tails, check! Big Green Egg, check! IPA, check! Let’s grill these bad boys. Grilled lobster tail is incredibly easy and amazingly easy to ruin…DON’T OVERLOOK! This recipe uses a Sriracha-porter compound butter that cooks down into the meat. We served ours with the Reverse Seared Ribeye – the perfect meal.

Grilled Butter Lobster Tails

Ingredients

  • 4 oz. lobster tails, cleaned
  • 2 oz. porter
  • 2 cups unsalted butter, softened
  • 3 TBSP Sriracha
  • 2 TBSP Eric's Wicked Seasoning
  • 1 TBSP kosher salt

Instructions

  1. Heat the Big Green Egg or other grill 450°F
  2. Blend the butter, Sriracha, Eric's Wicked Seasoning, and kosher salt in a small bowl
  3. Spread 2 TBSP of the butter over the meat of each lobster tail
  4. Place the lobsters directly onto the grill (meat side up) and grill for 5 minutes
  5. HINT: Skewer the lobster with bamboo if you're worried about curling
  6. Turn the lobsters, and grill another 3-4 minutes
  7. Remove lobsters from the grill and serve immediately with the remaining butter

Grilled Butter Lobster Tails into the Big Green Egg
Grilled Butter Lobster Tails into the Big Green Egg
Look at that color without boiling
Look at that color without boiling
Grilled Butter Lobster Tails served with a reverse seared ribeye
Grilled Butter Lobster Tails served with a reverse seared ribeye

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