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Lobster Tails with Chili Lime Butter

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


  • 2 6-8 ounce Caribbean lobster tails, thawed if frozen
  • Vegetable oil, for oiling grill
  • ½ stick unsalted butter
  • 1 lime, zested
  • ½ tsp. salt
  • ½ tsp. pepper
  • ½ 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


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

    In a small saucepan on low heat combine the butter, zest of the lime, salt, pepper, chili powder and hot sauce. Cook until butter is melted and flavors have combined, about 1-3 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 and set aside.

  3. Place the 2 lobster halves, 4 pieces, meat side down on the grill. Grill for 4-5 minutes on the first side. Flip, baste with the butter mixture and grill for 4-5 minutes more.

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


    Recipe Courtesy of Megan Mitchell

    As seen on Grill Next Door on Yahoo!

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