Whether for a romantic rendezvous or a weekend cookout, Grilled Lobster Tails with Red Chili Pepper Herb Butter is ideal for cooking outside and works in a variety of settings. This recipe fits naturally into outdoor cooking because it keeps preparation simple while letting the grill shape the experience. Lobster brings a refined touch, yet cooking it outdoors keeps the mood relaxed and intimate.
Splitting the lobster tails ensures even cooking and direct contact with the grates, adding light char without drying the meat. That gentle smokiness pairs well with the lobster's natural sweetness. Red chili pepper herb butter adds contrast rather than weight. Chili pepper introduces warmth, herbs bring freshness, and butter ties everything together as it melts over the surface. Each element remains distinct, keeping flavors balanced and clean.
For a quiet night, lobster tails can stand on their own with a simple side and minimal planning. When cooking for friends, they fit smoothly alongside grilled vegetables or other outdoor favorites without requiring extra coordination. That flexibility allows the focus to remain on being together rather than managing the menu.
With simple techniques and rich flavors, outdoor cooking helps create meals that feel easy to enjoy. These grilled lobster tails keep the process straightforward while offering decadent texture. Whether the evening leans intimate or social, the grill helps shape the experience, whether dining inside or out.
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Serves 2
Grilled Lobster Tails with Red Chili Pepper Herb Butter Ingredients
- 2 10-ounce Lobster Tails, legs removed (We love lobster anywhere)
- 1/2 tablespoon kosher salt
- 1/2 tablespoon coarse black pepper
Compound Butter
- 1 stick unsalted butter, room temperature
- 2 tablespoons chopped parsley
- 2 tablespoons freshly squeezed lemon juice, 1/2 a lemon
- 1 tablespoon diced shallots
- 1 tablespoon diced chives
- 1 clove garlic, minced
- 1/2 teaspoon red chili pepper flakes
- 1/2 teaspoon kosher salt
Grilled Lobster Tails with Red Chili Pepper Herb Butter Directions
Compound Butter
- Combine all ingredients in a large mixing bowl and stir with a fork. Place a towel under the bowl to avoid it slipping while mixing.
- Pull out a sheet of plastic wrap and place the butter on it. Slowly form into a log about 1 1/2 inches wide. Tightly cover the log with plastic wrap and twist the edges. Place into the refrigerator to harden until ready to use.
- When ready to grill the lobster tails, cut four teaspoon-sized medallions of the butter. Store any excess compound butter in the fridge for later use (great on grilled steak and pork!)
How To Grill Lobster Tails
- Prepare the grill for direct cooking, aiming for 500 degrees Fahrenheit.
- Place the lobster tails on a cutting board with the hard shell facing up. Using a chef's knife or kitchen shears, gently cut the shell, starting about 1/2 inch from the tail and working your way to the side that is open with the meat. Take care not to cut all the way through the other side.
- Gently open the shell with two hands, exposing the meat. You will hear some cracking. Remove any shell fragments from the meat.
- Season the flesh of the tails with salt and pepper.
- Place the lobster tails over direct heat, meat side down, for approximately 5 minutes or until it gently pulls away from the grill without sticking.
- After flipping, add one heaping teaspoon medallion of the compound butter over the meat. Grill for an additional 3 – 4 minutes over direct heat. The butter will slowly melt. When the internal temperature of the lobster meat reaches 135 degrees F, it is done.
- After removing from the grill, place another teaspoon medallion of butter on the meat, then serve warm with your favorite sides.
Taken from vindulge.com
