I recently discovered the heaven that is Cabin Fever Maple Whiskey, and this recipe is all about grilled Maine lobster finding its soul mate with it. I cannot think of a better reason to fire up the grill than this delicious pairing! Enjoy it! Chef Mac Arrington


Tailgating requires a grill and a grill requires lobster.

For the Lobster:

Frozen Maine Lobster Tails, thawed: 4 ea 5 – 6 oz tails

Maple Whiskey Sauce: 1 recipe

Cabin Fever Maple Whiskey: 2 oz

Extra virgin olive oil: 2 Tbsp

Salt: t.t.

For the Maple Whiskey Sauce:

Cabin Fever Maple Whiskey: ½ cup

(If you cannot get Cabin Fever use any whiskey and add ¼ cup maple syrup)

Cider Vinegar: 1 Tbsp

Butter, cubed: 6 – 8 oz

Salt & FGBP: t.t.


For the Maple Whiskey Sauce:

In a small pot add whiskey (or whiskey and maple) and vinegar.

Reduce by half over medium heat.

Remove from the heat and slowly whiskey in butter a cube at a time and make sure each cube is emulsified in before adding another one in. Continue until all of the butter is used and you have a very nice and creamy sauce. Season with salt and freshly ground black pepper and hold warm.

This can be made 15-20 minutes before but shouldn’t be cooled and reheated.

For the Maine Lobster Tails:

Heat your grill to high.

Split the thawed Maine lobster tails in half and rub with olive oil. Season them with salt and freshly ground black pepper.

If you want you can leave the tails whole and just remove the bottom part of the shell. If so make sure to skewer with a metal skewer to keep them from curling.

Place tails on the grill shell side down and cook for 8 minutes until the meat has become opaque and firmed up a little bit to the touch. During the cooking process brush with whiskey to build flavor.

Serve the tails with Maple Whiskey Butter as a dipping sauce or pour the sauce over the tails.