Grilled Lobster Tails with Cilantro and Chili Butter

Grilled Lobster Tails with Cilantro and Chili Butter

Mark Murrell

Spark the grill! Let’s break it out in style with some heat! Whether it is the weather, the grill, or the chili butter, heat will be welcome. Smokey grilled lobster tails with herbaceous and hot pepper butter sounds like the perfect way to kick off the warm weather!

Ingredients

For the Main Event

  • 6 to 8 (3- to 4-ounce) Lobster Tails, thawed, split
  • 1 stick butter, unsalted, room temp
  • 1 lime, zested, quartered
  • 2 fresno peppers, seeded, minced
  • 1 jalapeno pepper, seeded, minced
  • 4 Tbsp cilantro, minced
  • 2 cloves garlic, minced
  • ¼ cup extra virgin olive oil
  • 1/8 tsp cayenne pepper
  • Salt & FGBP to taste

Preparation

For the Main Event

In a large bowl or food processor, combine butter, cilantro, peppers, lime zest, and garlic. Spread halved lobster tails on a sheet tray or plate and drizzle with olive oil, and then season with salt, freshly ground black pepper and cayenne. Fire up the grill (or a cast iron pan over medium-high heat.) Once the grill is hot, place lobster tails flesh side down on the grill and cook for 2 minutes to develop some nice color. Turn the tails and brush with cilantro butter. Cook for another 3 minutes or until done. Serve with melted cilantro butter and lime wedges. Think of grilled corn and roasted fingerling potatoes with this!