Grilled Lobster Tail Skewers

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With a peppery citrus aroma, this spicy and smoky mezcal-infused blend is a subtle kick on these skewered lobster tails

Celebrating our new spice line

Dish Info

Ingredients

11

servings

4

1

hour

Ingredients

Lobster Tails

8

2

tbsp

Canola Oil

Smoked Chipotle Mezcal Seasoning

Butter

3

tbsp

Agave Nectar

1.5

tbsp

1

tbsp

Scallions

Cilantro

Garlic

1.5

tsp

Jalapeño

2

tbsp

1.5

tsp

1

tsp

Sour Cream + Lime Juice

1/4

cup

Lime Wedges for Serving

Thaw and Separate

Pre-Preparation

Before you grill the lobster, they need to be completely thawed.  Once thawed, split the lobster shell on top and bottom, down to the tail flap and gently pull back the shell from the meat. 

Step 1

Season and Skewer

Brush the lobster with the blended spice paste and skewer the lobsters to ready them for grilling.

Step 2

Grill the lobster

Grill the lobster over a 3-zone fire until they are around 135F.

Step 3

Baste 

Lather the lobster with the Agave butter blend as they finish cooking.

Step 4

Garnish and Serve

Garnish your lobster with sour cream & lime juice mixture plus sliced limes.  Serve and enjoy!

Derek has been grilling outdoors for years, host of OvertheFireCooking, his viral instagram and social accounts, is a published cookbook author, and has launched 4 spicelines inspired by his culinary style.

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