Lobster Skewers with Bang Bang Sauce

Dish Info

Ingredients

14

servings

4

50

minutes

Ingredients

Lobster Tails

6

1

 tsp

Kosher Salt

Black Pepper

Honey

Garlic Powder

1

tsp

2

Clarified Butter

Canola Oil

Red Chili Flakes

1/4

cup

Scallions & Cilantro

1

tsp

1.5

tsp

Sriracha Sauce

1

tbsp

Sweet Chili Paste

Mayo

Rice Wine Vinegar

2

tbsp

1.5

¼

cup

tsp

2

tsp

tbsp

1.5

tsp

Prep the Lobster

Pre-Preparation

Soak the skewers and prep the lobster.  Using kitchen shears, carefully remove the lobster shell from the belly. Cutting along the sides of the shell, you can easily peel the belly shell off once fully cut.   Skewer the meat of the lobster to help it stay flat by 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.

Step 1

Prep the Grill

Preheat your Cowboy Charcoal for high heat direct grilling (around 400F). In a bowl, mix together the ingredients for the Bang Bang Sauce. Set aside until ready to use.

Step 2

Make the Butter Baste

In a small pan, melt the clarified butter, then add the red chili flakes, chopped scallions, and cilantro. Simmer In a small pan, melt the clarified butter, then add the red chili flakes, chopped scallions, and cilantro. Simmerer.

Step 3

Grill the Lobster

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 minute.

Step 4

Serve

Drizzle the Bang Bang Sauce over top.  Serve & 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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