Lobster Tail Skewers with Bang Bang Sauce

Lobster Skewers with Bang Bang Sauce being basted with herb ghee.

5 from 2 votes

Lobster Tail Skewers with Bang Bang Sauce

Lobster tail skewers with bang bang sauce are everything you love about lobster tails, this time on a skewer and with a zippy sauce finish.

Prep Time35

Cook Time15

Total Time50

Course: Main Course

Cuisine: American

Servings: people

Author: Derek Wolf

Cost: $65

Ingredients

Skewer:

6 Lobster Tails

Seasoning:

1 tsp of Kosher Salt
1 tsp of Black Pepper
1 tsp of Garlic Powder
2 tsp of Canola Oil

Butter Baste:

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

Instructions

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 outside 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.
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.
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 minute.
Drizzle the Bang Bang Sauce over top, serve and enjoy!

Notes

How to Make Clarified Butter

The reason we use clarified butter here is because it has a higher smoke point than regular butter, making it perfect for high-heat cooking and grilling. First, grab your unsalted butter — you’ll want one stick for this recipe. Melt the butter slowly over direct heat (low setting) in a small saucepan. The goal is to let the butter melt gradually and completely without boiling it. As it melts, you’ll notice the milk solids start to separate from the butter “oil.”

Next, pour the liquified butter into a clear glass container and let cool for two minutes. As it cools, the milk solids will sink to the bottom of the jar. Then, pour the top portion of the butter into a new jar. That is the golden, pure yellow portion of the butter, aka the clarified butter. Try to keep any of the white, milk solids from getting poured into the new jar. That’s all there is to it! Now, you have your very own clarified butter. This method is the base for all my butter recipes, so give a few of those a try too.

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