Grilled Garlic Butter Lobster hitting the grill over some hot coals. I’ve partnered with my good friends at Cowboy Charcoal to throw down some whole lobster today. I split the lobster, seasoned them with Smoked Chipotle Mezcal, melted together a garlic butter and topped the lobster with that and some fancy cheese! Yes, cheese. Haters gonna hate but no one in this family ever complains about some cheese on seafood! Give it a try!
Post Sponsored by Cowboy Charcoal.
Let’s jump right into this recipe by talking about the lobster. I picked up three whole lobsters and sliced them each in half, lengthwise. Now, if you want to recreate this recipe like I did, then be prepared to clean out the inside of the lobster. This is the price you have to pay for the freshest lobster. It’s not hard, but it probably won’t be your favorite part of this cook. Keep pressing forward champion, it’ll be worth it in the end!
After the lobsters are sliced and cleaned, we’ll move onto the more fun parts of this recipe. One of those fun parts being the seasoning. I brushed a bit of oil across the lobster meat and then gave a generous sprinkle of my Smoked Chipotle Mezcal seasoning. This is one of my newer rubs and I’ve been really enjoying how this seasoning came together. It’s no secret that I’m a fan of chipotle, but the way the smokiness and citrus flavors from the mezcal come together with the chipotle is so delicious!
Season up each of the lobsters and then head outside to the grill
A Griller’s BFF… Charcoal.
If you’ve ever cooked with fire, you understand the importance of a consistent heat source. Whenever I’m cooking over fire, I know the success of my meal depends on what is fueling that flame. Don’t get me wrong, I love using crazy cooking techniques and experimenting with flavor, but the food will have no chance to come to life if it’s not cooked properly.
That’s where Cowboy Charcoal comes in. Cooking with charcoal is one of the easiest ways to ensure a hot, consistent heat source while still providing that fire flavor. It’s so nice to be able to light a chimney full of charcoal and have coals that are ready for cooking in minutes. It’s also easy to change the temperature using charcoal by simply adding or removing coals from the grill. Controlling the fire for my style of cooking is always a dance, and charcoal is one of my favorite tools to make that dance a bit easier.
To know your coals are ready for grilling, light them using a chimney starter. Once the top layer is just starting to ash over, you’re ready to lay them in the grill.
Grilled Garlic Butter Lobster
Now that we’ve got our hot coals spread across the bottom of our grill, let’s make the garlic butter sauce. First, add the minced shallot and garlic to a preheated cast iron skillet. Sautée these two ingredients until they become fragrant. Then, add the white wine and stir it for a minute or so. This allows it to be reduced a bit. Now, add the butter and hot sauce. After the butter has melted you can add the tarragon. Give it all a good stir, allowing the flavors to combine and then pull it from the grill. Set it to the side for now, but keep it close because we’ll need it again very soon.
Up next is the lobster. I added each slice of lobster to the grill, meat side down first. Let them cook here for 2-3(ish) minutes. As the meat becomes less translucent, flip the lobsters over. Now let’s add a spoonful of that garlic butter to each lobster and then top it with some Gruyere cheese! Fancy cheese for fancy lobster, yum!
At this point, I closed the lid to my grill so that it would help the cheese to melt. I left the lobsters here until they finished cooking. When they’re finished, pull them from the grill and set them on a serving dish! I garnished with some chopped parsley and placed a couple charred lemons on the plate for that extra flare. Best enjoyed with friends and family. Cheers!
Grilled Garlic Butter Lobster because who doesn't love protein covered in butter and cheese?
- 3 Lobsters split in half & cleaned
- 1.5 tbsp Smoked Chipotle Mezcal Seasoning
- 1 cup Gruyere Cheese grated
- Lemons Sliced for garnish
- Parsley Chopped for garnish
- 1.5 tbsp White Wine
- 1 tbsp Garlic Minced
- 1 tbsp Shallots Minced
- 1 stick of Unsalted Butter
- 1 tsp Hot Sauce
- ½ tsp Tarragon Chopped
Lather your split & clean lobster halves with canola oil and then thoroughly seasoning with Chipotle Mezcal seasoning (or your favorite seafood seasoning). Set in the fridge until you are ready to cook.
Preheat your Cowboy Charcoal for direct grilling at a medium temperature (about 350F).
Add a cast iron skillet over the coals to preheat for 1 minute. Add your shallots and garlic and let simmer with a little oil until browns (about 2-3 minutes). Deglaze the skillet with the white wine and let simmer for 1 minute. Next, add the butter and hot sauce and let it melt. Once everything is melted and simmering, add your chopped tarragon. Let simmer for 1 more minute then pull off and let cool.
Pull out your lobster tails, and add them to the grill to cook for 2-3 minutes flesh side down. Flip the lobster tails over and begin adding a spoonful of the Garlic Butter sauce on each lobster tail. Top each tail with the grated gruyere cheese and cover the lobster tails with a lid or cover to let the cheese caramelize (about 2-3 minutes). Once the lobster tails are done and the cheese is melted, pull off and let cool.
Garnish the lobster with parsley and lemons. Serve & enjoy!
Derek Wolf is the owner of OvertheFireCooking.com, published cookbook author, expert live fire chef, and creator of multiple spice lines.