Grilled Lobster Tails with a Spicy Butter Garlic Sauce
As we get deeper into the winter months, it’s time to start getting our plans ready for spring and summer cookouts. With a tough year last year, every day of 2021 is a day to celebrate, and fresh lobster tails from the Northern Atlantic Ocean is America’s choice in food for celebrating! For lobster tails on sale, Lobster Trader is your #1 to buy lobster tails online.
Let’s get into some summer plans, shall we? A great flavor combination with sweet shellfish like lobster and crab, is a zesty glaze and butter sauce. The following recipe will go over a simple way to prepare your Lobster Tails on the grill, with a spicy garlic and lime butter sauce. We know you love lobster, and if you’re looking for a little spice, this is the meal for you! Mix this recipe with a spicy margarita and you will have yourself a summer hit!
So, with that being said, let’s get into the recipe. To start let’s go over the list of ingredients needed for your lobster recipe…
Ingredients for our Zesty Lobster Tails with a Spicy Garlic Butter Sauce
- Lobster Tails, of course
- 1/2 Cup of Unsalted Butter
- 4 Bay Leaves
- 5 Cloves of garlic, finely chopped
- 2 Tablespoons of paprika
- 1 Tablespoon of Cayenne
- 1/2 Tablespoon of red pepper flakes
- 1 Teaspoon of Cinnamon
- 1/2 Tablespoon of coriander powder
- 1/2 Cup of finely chopped coriander leaves
- 1 Teaspoon of black Pepper
- Salt to taste
- 2 Limes cut into wedges
For the margarita
- Kosher salt & lime wedges to rim the glass
- 2 ounces of silver tequila
- 3 tablespoons of lime juice
- 1 tablespoon of orange juice
- 1 and 1/2 teaspoons of light agave nectar
- 1/4 to 1/2 jalapeno cut in round slices
- Lime wedges
Zesty Garlic Butter Sauce
We’ll want to start off by melting the butter down in a medium pot, large enough to hold all the lobster tails if you want to finish cooking off lobster in the pot.
Turn the heat to a medium-low and melt the butter, stirring enough so it does not burn.
Add the bay leaves and chopped garlic into the pot and let it cook down.
Add in the paprika, cayenne, coriander, and cinnamon and stir for a few minutes. You’re going to want to taste and adjust the spices accordingly base on your flavor profile. Exercise caution when tasting as butter gets VERY hot.
Bring heat to low to keep butter sauce melted while you prepare your lobster. Transfer some of the sauce to a small bowl you will use to season lobster as it grills.
Preparing the lobster
Cut lobster down the center of the shell on down the back of the lobster, leg side facing away from you, using a sharp pair of kitchen scissors, all the way to the fins of the lobster. Now cut from the fin side to reach the other end of the cut
Using a knife, cut through the meat of the lobster so you are able to halve the meat, but don’t cut through the bottom portion of the shell.
Using the scissors, snip each of the horizontal spines on the leg side of the lobster tail. This will allow us to split the lobster so the meat will be able to cook directly on the grill.
You can choose to remove the legs if you wish my pulling them off. Some lobster tails already have the legs removed.
Carefully pull the tail apart and and fold it open, remove any visible veins down the back of the lobster.
Grilling the Lobster
Grab your small bowl of melted butter sauce you set aside from the previous steps, and brush the lobster meat with it. Preheat the grill to a medium-high heat.
Place the lobster tails, meat side fown, on the preheated grill. Close the lid and grill for around 5 minutes or until lightly marked. Larger tails than 4-5oz Lobster Tails will need to be cooked slightly longer.
Flip the lobster around and continue to generously brush with the butter sauce we made. Squeeze some of the lime wedges on the meat as well. Close the lid of the grill and continue cooking for another 5 minutes or so.
If you are not sure if the lobster is fully cooked, it should register around 145 degrees Farenheit with a kitchen thermometer.
If you so choose, you can pull the lobster off a little early, and toss them in the pot of butter sauce to soak in the mixture, puting the heat up to medium low and covering, allowing the lobster to finish cooking.
Serving the Lobster
You’ll now want to plate the lobster, and serve with a side of the butter sauce for dipping and a lime wedge. A little squirt of lime juice to finish it off and you are ready to enjoy. The mix of sweetness from the tail and spice from the sauce with a little tang of lime is to die for! If yo so choose, you can whip up a spicy jalapeno margarita below to go with this great dish.
Spicy Jalapeno Margarita
Now for the fun part, who doesn’t love some alcohol. This margarita is made with tequila. If you’re a vodka lover, check out our lobster ravioli recipe with a vodka sauce.
You’ll want a cocktail shaker and strainer for this, and optionally a jigger and citrus juicer.
Rim the glass with lime, and pour a some salt on a small plate. Dip the glass in the salt so it sticks, tapping all the way around. Fill the glass with ice and set aside for later.
Fill the cocktail shaker with ice and add in the tequila, lime juice, orange juice, agave, and jalapeno slices. If you want it less spicy, take some or all of the seeds out of the slices before putting in the shaker. Tightly close and shake for 30 seconds. Use the strainer to strain into the rimmed glass. Garnish will Lime edge and additional jalapeno slices, and enjoy immediately.
This is a surefire way to have a hit spring or summer barbeque. You’ll want to buy lobster online from Lobster Trader to get the best prices lobster available. We recommend using the 4-5oz Lobster Tails for a recipe like this, which you can get for the best lobster prices online when ordering from us.
If you have a great recipe you’d like to share on our website, we’d love to hear from you! Open the live chat in the bottom right to open up a conversation with us and we will work on something together!