Grilled Lobster Tail Skewers seasoned with my new Spirit-Infused blend Smoked Chipotle Mezcal. Have you ever cooked lobster this way? I’ve got to give credit to Vic from Super Skewers (which are the skewers that I used) for this cook. When I saw him skewer lobster tails I knew I had to give it a try. I was pretty stoked with how these came out. I mean, I topped them with a butter sauce so there was a 100% chance they’d be delicious! And they were.
Grilled Lobster Tail Skewers Prepwork
First things first: prepping the lobster for the skewers. I started with eight whole lobster tails. From here, I carefully removed each tail from the shell. To do this, I made a vertical cut along the top side of the shell and then flipped it over and made that same cut along the bottom. Then, I carefully pulled the meat from the shell, using my thumb as a wedge as I pulled to ensure the meat didn’t rip.
As I pulled the meat from the shells, I made a couple final cuts to the bottom of the shell. I wanted to keep the very end of the tail connected to the tail meat for athletic purposes. To do this, I made a cut perpendicular along the bottom of the tail. This allowed me to easily remove the majority of the shell while still keeping the bottom fan of the tail attached.
Seasoning for the Lobster Tail Skewers
After I removed the shells from each lobster tail I switched gears into seasoning. For this recipe, I’m using my Smoked Chipotle Mezcal blend. This is one of four new blends in my Spirit-Infused line with Spiceology. It is spicy, citrusy and of course it’s smoky! The peppery citrus aroma had me ready to get these tails cooked so we could get to the even better part, eating them!
Back to the Grilled Lobster Tail Skewers. In a small bowl I mixed together a generous amount of the Smoked Chipotle Mezcal blend and some oil. I then used a basting brush to brush the seasoning across every inch of those lobster tails. You can add more oil or seasoning as needed to get a consistency that’s easy to spread across the lobster tails here.
After each lobster tail is seasoned to your liking, it’s time to add them to the skewers. I used two large skewers for this process, but feel free to use what’s available to you. I started by pushing the skewer through the back end of the tail and then had it come back through the lobster tail toward the front of the tail. This allowed the middle, meaty portion of the tail to sit on top of the skewers. See photos for more detail.
Fire in the Hole – Grilling the Lobster Tail Skewers
Fire up that grill and let’s get to cooking! I placed my bright orange coals along the East and West sides of the grill, allowing the skewers to lay across the middle (North and South). It’s also important to note that I did this in a kettle style of grill. I could carefully close the lid of the grill, which allows the heat to circulate around the lobster tails so they cook at an even rate.
Before placing the skewers on the grill, I made my butter sauce. It’s simple, just toss all those ingredients into a cast iron sauce bowl and let them all fuze together. Then remove it from the grill and set to the side. Now, place the lobster tail skewers on the grill and close the lid.
The lobster tails will cook fast, so don’t go far. Check on them periodically. Once the meat is no longer translucent, the tails are cooked! From here I spooned the butter sauce across the top of each tail. Let them cook for a bit longer (beware of flare ups!), and then pull them from the grill.
Serving Grilled Lobster Tail Skewers
Finally, carefully remove the lobster tails from the skewers and set them on a serving dish. I topped each with a bit more of the butter sauce and also a squeeze of some lime juice and sour cream I had previously mixed together. Now, it’s time to serve! Best enjoyed with friends and family. Cheers!
Grilled Lobster Tail Skewers
- 8 Cold Water Lobster Tails
- 2 tbsp of Smoked Chipotle Mezcal
- 2 tbsp of Canola Oil
Agave Herb Butter:
- 3 tbsp of Clarified Butter
- 1.5 tbsp of Agave Nectar
- 1 tbsp of Cilantro chopped
- 1.5 tsp of Scallions chopped
- 1.5 tsp of Minced Garlic
- 1 tsp of Jalapeño purée or finely diced
- ¼ cup of Sour Cream + 2 tsp of Lime Juice mixed
- Lime Wedges
- Begin by preparing your lobster tails. Making sure they are thawed, start by cutting all the way down the spine with some kitchen shears stopping right before the tail flap. Next, flip the lobster over and cut down the middle of the belly to the same place. From the bottom, cut alongside the tail up to meet you cut on the top of the spine. Repeat that on both sides. Gently loosen the meat from the shell and pull both sides of the shells off. Repeat this for all your lobster tails.
- In a bowl, mix together the Smoked Chipotle Mezcal seasoning and the canola oil making a paste. Using a brush, lather all sides of the lobster tails with the seasoning paste. Finally, get your skewers out and begin adding the lobster. With the lobster top side facing you, skewer close to the remaining tail then fold the lobster over away from you skewering the top side. Add about 3-4 lobster tails per skewer.
- Preheat your grill using a 3-zone cooking method to a medium high heat (around 350).
- Add a basting skillet to the heat first along with the clarified butter. Once the butter has melted, add the rest of the Agave Herb Butter ingredients. Mix together until fully incorporated, then pull off and set aside until ready to use.
- Add your lobster skewers to the grill so that they side in between the two heat sources. Close the lid of the grill and cook for about 7-8 minutes until the lobster is no longer translucent but opaque white (about 135F internal). Once they are close to being done, lather with the Agave Herb Butter on top. Be careful of flare ups! Once done, pull off and let cool for 2-3 minutes.
- Garnish your lobster with sour cream & lime juice mixture plus sliced limes. Enjoy!