Charcoal-Grilled Lobster Tails with Chili-Lime Butter
Ingredients
- 4 lobster tails
- 4 tablespoons unsalted butter
- 1 garlic clove, finely grated
- 1 teaspoon chili powder
- 1 tablespoon lime juice
- Pinch of sea salt
- Cracked black pepper, to taste
- Chopped cilantro, for garnish
- Extra lime wedges, for serving
Instructions
Begin by preparing the lobster. Use sharp kitchen shears to cut through the top of each shell, stopping just before the tail. Gently pull the lobster meat up and out of the shell, resting it on top while keeping it attached at the base.
In a small saucepan, melt the butter over low heat. Stir in the garlic, chili powder, lime juice, salt, and pepper. Once everything is combined, remove from heat.
Brush the chili-lime butter generously over the exposed lobster meat. Let the lobster rest and absorb the flavors for about 10 minutes.
Heat a grill to medium-high. Place the lobster tails meat-side down directly over the heat and grill for 4 to 5 minutes. Flip the tails and continue cooking shell-side down for another 3 to 4 minutes, or until the meat is opaque and has a slight char.
Remove the lobster from the grill. Drizzle with the remaining chili-lime butter, sprinkle with fresh cilantro, and serve hot with lime wedges.
Preparation time is approximately 10 minutes, with a cook time of about 10 minutes. Each lobster tail contains roughly 250 calories and 27 grams of protein.