Ingredients
Equipment
Method
- Using kitchen shears, cut down the center of the top shell from wide end to tail fan. Stop before cutting through the fan. Spread shell apart and work meat loose from inside. Lift meat to sit on top of shell while staying attached at tail fan. Remove digestive vein. Rinse and pat completely dry.
- Season lobster meat lightly with kosher salt. Let sit at room temperature 10 to 15 minutes.
- Preheat grill to medium-high heat, 400 to 450°F. Clean and oil grates.
- Place lobster tails meat-side down on grill. Cook 3 to 4 minutes until grill marks form. Flip shell-side down and cook another 3 to 4 minutes until internal temperature reaches 135°F. Remove from grill.
- In cast iron skillet over medium-low heat, melt butter. Add minced garlic and cook 30 to 45 seconds until fragrant. Add chili crisp, soy sauce, and honey if using. Stir to combine. Finish with lime juice.
- Place grilled lobster in pan with butter sauce. Baste continuously for 2 to 3 minutes until meat is glossy and internal temperature reaches 138 to 140°F.
- Remove lobster to serving platter. Spoon extra butter sauce over top. Garnish with chopped green onions and extra lime juice. Serve immediately.
Nutrition
Notes
Butterfly the lobster tails carefully, keeping the tail fan attached for presentation. Pat lobster completely dry before grilling. Moisture prevents char development.
Pull lobster at 135°F on the grill. It will reach 138 to 140°F during butter basting. Adjust chili crisp amount based on heat preference. Start with 2 tablespoons for mild heat.
Honey is optional but balances the spice nicely. Baste in butter over medium-low heat only. High heat overcooks the delicate lobster quickly.
Serve immediately for best texture and appearance. The glossy butter finish fades as it cools.