Lobster Skewers with Bang Bang Sauce for a fun and delicious dinner. I fired up my grill with some Cowboy Charcoal and cooked these lobster tails over the coals on some skewers. It’s always important to have a consistent heat source when cooking over the fire. It becomes even more important when you’re cooking a meat as delicate as lobster tails. I naturally reached for my Cowboy Charcoal because their charcoal provides exactly that: a clean burning and consistent heat source. I finished these lobster tails with some Bang Bang Sauce and they were so freaking delicious. Keep reading to find out how to recreate this awesome meal.
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Lobster Skewers and Bang Bang Sauce
Today, I’m kicking this Lobster Skewers with Bang Bang Sauce recipe off by preparing my lobster tails. There are so many different ways to cut open a lobster tail, but the way we’ll tackle it today is actually by flipping the tail over and cutting away the bottom/underbelly portion of the lobster tail. To do this, flip the tail over and cut along the line where the thin, translucent portion of the underbelly connects with the hard outer shell. Peel that portion of the tails away from the meat, keeping the lobster meat intact with the top portion of the tail shell.
Now, we’ll skewer these lobsters! Take a small skewer and run it through the tail starting from the bottom and ending at the top of the tail length wise. Complete this process for each lobster tail. Next, comes the seasoning process. I really wanted the Bang Bang Sauce to be the star of the show, so I only seasoned these lobster skewers with a dab of oil and then a sprinkle of salt, pepper and garlic powder.
Set the lobster tails aside after seasoning them. We’ll quickly mix together the Bang Bang Sauce next so that it has time to chill in the fridge. For this sauce all you have to do is mix all the ingredients together in a medium sized sauce bowl. Bang bang, the sauce is done! Place it in the fridge and then head out to the fire.
Maintaining Consistent Heat with Charcoal
As previously mentioned, I grilled these lobster skewers over some hot Cowboy Charcoal. Since I know lobster tails are a very delicate protein, charcoal is always my go to. I like to fill a charcoal chimney to the brim with lump charcoal and then set it over a couple fire starters. This allows all the charcoal to quickly catch fire before spreading it across the base of my grill.
When cooking with lobster tails specifically, I like to dump the charcoal into the grill a bit before all the coals are bright orange in color because it slowly raises the heat. This will allow me to slowly cook the lobster, with an even controlled heat. Then, as the remaining charcoal ignites, the heat spikes, which helps caramelize the herb butter I basted on top of the lobster skewers as they were cooking.
Oh yeah, did I mention these lobster tails are based with herb butter?! As if the Bang Bang Sauce wasn’t enough.
I actually used ghee (aka clarified butter) for this herb baste. Before putting the lobster skewers on the fire, I used a cast iron sauce bowl to melt the ghee and tossed in a variety of different spices and herbs (see exact recipe ingredients below) to infuse with the ghee as it heated up.
The Bang Bang Sauce Drizzle
After the butter baste has melted together, remove it from the grill and add on the lobster skewers with the meat side down at first. Let them cook here for a minute or two, then flip them over.
Next, we start basting the lobster skewers with the butter mix. I used a spoon to spread it across each lobster tail. Then, cook the lobster skewers tail side down for two to three minutes before removing them from the grill.
Now the fun part, the Bang Bang Sauce. Place your cooked lobster skewers on a serving dish and then give each one a generous drizzle of our homemade bang bang sauce. Alternatively, you could keep the sauce on the side and let everyone dip and/or drizzle their lobster skewers as they desire. Use the skewer to pull the lobster meat from the shell and chow down! Best enjoyed with friends and family. Cheers!
Lobster Skewers with Bang Bang Sauce
- 6 Lobster Tails
- 1 tsp of Kosher Salt
- 1 tsp of Black Pepper
- 1 tsp of Garlic Powder
- 2 tsp of Canola Oil
- ¼ cup of Clarified Butter
- 1.5 tsp of Red Chili Flakes
- 1.5 tsp of Chopped Scallions
- 1.5 tsp of Chopped Cilantro
Bang Bang Sauce:
- ¼ cup of Mayonnaise
- 2 tbsp of Sweet Chili Paste
- 1.5 tbsp of Rice Wine Vinegar
- 1 tbsp of Sriracha Sauce
- 2 tsp of Honey
- First, take your wooden skewers and submerge them in water. Let them sit in the water for at least 15 minutes. This will help them not burn as bad over the flames.
- While the skewers soak, take some kitchen shears and carefully remove the lobster tail belly shell. Cutting along the sides of the shell, you can easily peel the belly shell off once fully cut. Do this to all the lobster tails. Next, take your skewers and skewer the meat of the lobster keeping it close to the top of the shell. Repeat this for all the lobsters. Finally, lather the lobster with oil and season with salt, pepper and garlic powder.
- In a bowl, mix together the ingredients for the Bang Bang Sauce. Set aside until ready to use.
- Preheat your Cowboy Charcoal for high heat direct grilling (around 400F).
- Add a small skillet to the grill to preheat for 1 minutes. Melt your clarified butter, then add the red chili flakes, chopped scallions and cilantro. Stir together and let gently simmer over the flames while you add your lobster tails, flesh side down, to the grill. Cook the lobster tails for 1-2 minutes on the first side, then flip over so the shell is towards the fire. Begin basting the lobster with the butter sauce and continue cooking for 2 minutes. Once the lobster tails are opaque white, pull them off and let cool for 1 minutes.
- Drizzle the Bang Bang Sauce over top, serve and enjoy!