Lobster tails are so freakin’ delicious. But is grilled lobster too difficult to cook while RVing? The answer: no. I’ve found that seafood is a great option when you’re out with your RV. If it’s your first time, though, start with something easy — like these sriracha butter grilled lobster tails!
Grilled lobster tails are an awesome way to branch out from the typical boiling method. Cooking over open fire concentrates the lobster flavor, adds in smokiness and creates a chewy yet tender texture. Add in the sriracha butter and this easy lobster recipe is off the charts. You’ll make any seafood lover happy!
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Table of Contents
- Why You’ll Love Sriracha Butter Grilled Lobster Tails
- Most Anticipated Grill of 2025
- Sriracha Butter Grilled Lobster Tails Ingredients
- Where Should I Get My Lobster?
- How to Make Sriracha Butter Grilled Lobster Tails
- This sauce is FYR!
- What to Serve with Sriracha Butter Grilled Lobster Tails
- Leftovers and Reheating
- For More Lobster
- FAQs
- Flavor X Fire & FOOD X Fire
- Sriracha Butter Grilled Lobster Tails Recipe
Why You’ll Love Sriracha Butter Grilled Lobster Tails
Lobster tails are one of my favorite proteins to cook over fire. The perfect flavor is not just for special occasions! I love to grill them, smoke them, skewer them, stuff them and more. Usually, I season them lightly and then slather in a butter sauce. By adding sriracha to the butter sauce, we really spike the flavor to a new level. The heat from the sriracha and tang from the garlic create a dynamic duo of flavor.
For my sriracha butter lobster tails, I split them in half in order to lay them flat. You could easily butterfly them and cook indirectly, but I chose not to since I wanted to make them over a campfire.
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Want more delicious recipes for lobster? Check out my roundups for The Best Lobster Recipes and Best Lobster Tail Recipes!
Sriracha Butter Grilled Lobster Tails Ingredients
- Lobster: Super simple on this one. Just cold water lobster tails, olive oil and salt and pepper to taste.
- Sriracha Butter: Also super simple for a butter sauce, with unsalted butter, your favorite sriracha sauce, minced garlic, lemon juice and chives.
Where Should I Get My Lobster?
If you want the best grilled lobster ever, you want live lobster. Maine is the U.S. lobster mecca, and there are plenty of places that will ship from there and other New England states anywhere in the country. If you can’t get fresh lobster tails, frozen is a great option. If you go this route, make sure the tail meat is properly thawed before cooking.
How to Make Sriracha Butter Grilled Lobster Tails
Our first step in this lobster recipe is to split the 2 lobster tails in half (but not full down the back of the tail) and then lay flat. Lather with olive oil and season with salt and pepper to your taste.
Heat grill to medium heat (about 350 degrees Fahrenheit). Then, place a cast iron skillet on the grill. Place lobster tails directly on the grill grates, flesh side down to cook for 2-3 minutes before flipping.
While they’re cooking on the first side, add 2 tablespoons butter, 1 tablespoon sriracha sauce, 2 cloves minced garlic, juice from half a lemon and 1 tablespoon chopped chives to your skillet and stir. Allow the sauce to simmer over the fire for 3 minutes.
Once you’ve flipped the lobster tails, let them cook for about 5-6 more minutes or until the lobster meat is no longer translucent. Using a grill brush, lather the lobster tail meat with the sriracha butter sauce. Be careful to minimize flare ups from the dripping buttery goodness.
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Pull the sriracha butter grilled lobster tails off the grill and let them rest for 1 minute before digging in. Eat and enjoy!
What to Serve with Sriracha Butter Grilled Lobster Tails
Grilled vegetables, like zucchini, corn or asparagus, would be so freakin’ delicious with this grilled lobster recipe. You could also serve with potato chips, coleslaw or a cucumber salad!
Leftovers and Reheating
Leftover lobster tails can be stored in the refrigerator in an airtight container for up to two days. To reheat, gently warm in the oven at 350°F until heated through. Avoid the microwave, as it can make the lobster tough and rubbery. You can also use leftover lobster meat in salads, sandwiches, or pasta dishes. Or, go classic and make a lobster roll! The mayo and sriracha would go together perfectly.
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FAQs
Because lobster tails get larger as the lobster gets older, bigger isn’t always better here. The meat of an older lobster is tougher and chewier, which isn’t ideal for our lobster recipes. I’d recommend buying tails in the 4-5 ounce range. That’s the sweet spot (pun intended) for the sweetest lobster meat.
I prefer lump charcoal for grilling lobster tails because it burns hotter and cleaner than briquettes. It imparts a wonderful smoky flavor without any chemical taste. Brands like Cowboy Charcoal are an excellent choice for high-quality lump charcoal. It’s also readily available across the U.S., so you should have no problem finding a bag wherever GORving takes you!
You can always skip the sriracha and spike the butter with herbs, like rosemary or thyme. Or, find a milder hot sauce that suits your taste buds and use that one. There’s a whole range of spice levels out there!
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Sriracha Butter Grilled Lobster Tails
Equipment
- Cast Iron Sauce Pan
Ingredients
Lobster Tails Ingredients:
- 2 Cold Water Lobster Tails split in half
- Salt & Pepper to taste
- Olive Oil
Sriracha Butter Sauce Ingredients
- 2 tbsp of butter
- 1 tbsp of Sriracha Sauce
- 2 cloves of garlic minced
- 1/2 lemon squeezed
- 1 tbsp of chives chopped
Instructions
- Split lobster tails in half (but not full down the back of the tail) and then lay flat. Lather with olive oil and season with salt and pepper to your taste.
- Using a fire starter and some local wood, start your fire. Make fire a medium heat. Place your grill directly over fire and preheat 2 skillets.
- Place lobster on grill flesh side down to cook for 2-3 minutes before flipping. Also, add sauce skillet to preheat for 2-3 minutes. Before flipping lobster tails, add butter, sriracha sauce, garlic, lemon and chives to sauce skillet and stir. Allow to simmer over fire for 3 minutes. Flip lobster tails and let cook for about 5-6 more minutes or until the meat is no longer translucent. Using a brush, lather the lobster tail meat with the Sriracha Butter Sauce. Be careful to minimize flare ups from the dripping butter.
- Pull off lobster tails and let rest for 1 minutes. Eat and enjoy!
Oh buddy was this good. I would venture to challenge to see which one is best. I used a little more hot sauce, and 4 cloves of garlic.
The time was spot on. I sided it with grilled zucchini and corn.