These Sriracha Butter Lobster Tails are the ticket to amp up any backyard barbecue. Spicy and tangy with delicious cold water lobster.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Main Course
Cuisine: American
Servings: 2people
Author: Derek Wolf
Equipment
Cast Iron Sauce Pan
Ingredients
Lobster Tails Ingredients:
2Cold Water Lobster Tailssplit in half
Salt & Pepperto taste
Olive Oil
Sriracha Butter Sauce Ingredients
2tbspof butter
1tbspof Sriracha Sauce
2clovesof garlicminced
1/2lemonsqueezed
1tbspof chiveschopped
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!