Chef Megan Mitchell

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Lobster Tails with Chili Lime Butter

  • Serves: 2
  • Complexity: medium
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Lobster Tails with Chili Lime Butter

Ingredients

  • 2ea. 6-8 ounce Caribbean lobster tails, thawed if frozen
  • Vegetable oil, for oiling grill
  • FOR THE CHILI LIME BUTTER:
  • 1 lime, zested
  • 1/4 cup unsalted butter
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. chili powder
  • 5-6 dashes hot sauce, such as Cholula or Tapatio
  • 2-3 tbsp. tarragon, gently torn for garnish
  • 1 lime, cut into wedges for garnish

Directions

  1. Preheat the grill to high heat (400°F). Clean and oil the grates.

    Bring a small sauce pot to heat on low and combine the zest of the lime, butter, salt, pepper, chili powder and hot sauce. Cook until butter has melted and the flavors have combined, about 2-3 minutes. Set aside but keep warm.

  2. Next, cut through the lobster tails using kitchen scissors or a large knife. Starting on the under side (belly) of the lobster cut lengthwise completely through the shell and meat splitting the tail in half. Rinse under water, pat dry and set aside.

  3. Place the 2 halved lobster, 4 pieces total, meat side down on the grill. Grill for 3-4 minutes on the first side. Flip, baste with the butter mixture and grill for 3-4 minutes more, shell side down or until pink, tender and cooked through.

  4. Remove from heat, drizzle with more of the butter, sprinkle with tarragon and serve with extra lime wedges. 

    Recipe Courtesy of Megan Mitchell

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