Grilled Lobster Tails Chipotle Butter

Grilled lobster tails are a true showstopper whenever I want to impress for a summer dinner or any special gathering. The smoky char from the grill, rich butter paste with punchy chipotle, and squeeze of roasted lemon turn a simple lobster tail into something magical.

The first time I tried this recipe I thought no restaurant could top it. We always grill extra lemons because the citrus on that hot shellfish is pure gold.

Ingredients

• Lobster tails: The star of the show Look for bright unblemished shells and fresh ocean scent
• Salt: Essential for drawing out natural lobster flavor Use a flaky salt for best seasoning
• Pepper: Adds mild heat and earthiness Freshly cracked gives more depth
• Garlic powder: Enhances savoriness Look for a fine even powder for even distribution
• Chili powder: For subtle kick Choose a mild blend if you do not want too much heat
• Butter: Brings richness and helps the paste stick Use real butter for flavor
• Mustard: Adds tang and balance Go for Dijon or whole grain for extra zip
• Soy sauce: Deepens umami flavor Use a low sodium variety if you prefer
• Minced garlic: Offers sharp aromatic layer Fresh garlic is best
• Chipotle pepper: Gives smoky spice and a touch of heat Use one from a can in adobo sauce for authentic flavor
• Adobo sauce: Adds extra smokiness Try to use the sauce from the same can as your chipotle pepper
• Chives: For a mild onion burst Use fresh ones and snip just before adding
• Mayonnaise: Helps the paste become creamy and helps retain moisture Use full fat for best richness
• Lemons: Grill caramelizes their natural sweetness Look for ones that feel heavy for their size
• Fresh parsley: Gives a pop of green and brightness to finish Use only the leaves and chop them at the last minute

Step-by-Step Instructions

Prepare the Lobster Tails:

Carefully cut down the center of each lobster tail with a sharp knife on the underside This is called butterflying It exposes the lobster meat and allows it to cook evenly and soak up the seasonings

Season the Meat:

Sprinkle the exposed lobster with salt pepper garlic powder and chili powder Let them rest so the flavors start to absorb

Mix and Cook the Paste:

Melt butter in a cast iron pan over medium heat Once melted add mustard soy sauce garlic chipotle pepper adobo sauce and chives Stir and let simmer gently for four to five minutes for flavors to meld

Incorporate Mayonnaise:

Remove the pan from the heat and quickly stir in mayonnaise This turns the mixture into a silky flavorful paste Keep it warm until ready to use

Preheat the Grill:

Heat your grill to medium high You want it hot enough to give a good sear but not burn the lobster

Grill the Lobster Tails:

Arrange the lobster tails shell side down over direct heat Brush a layer of the warm paste over the meat side Grill for two to three minutes per side Flip carefully as the meat is delicate Repeat pasting with every flip for more flavor

Grill the Lemons:

Place halved lemons face down on the grill to build charred stripes and sweeten the juice Squeeze the grilled lemons over lobster tails right before serving

Finish and Serve:

Place the cooked lobster tails on a platter Top with more paste if you have any left Sprinkle with chopped fresh parsley for color and vibrance Serve at once with lemon halves on the side and enjoy

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My favorite part is the smoky chipotle paste It clings to buttery lobster and each bite is bold I still remember my dad lighting up the grill just to make this for my birthday one year

Storage and Make Ahead

Cooked lobster tails keep best tightly wrapped and refrigerated for up to twenty four hours While best fresh you can gently reheat leftovers in a low oven with a pat of butter Any extra paste is delicious over grilled corn or roasted potatoes

Ingredient Swaps

No chipotle in adobo Use smoked paprika for a softer but still smoky kick Not a fan of mayonnaise Swap in a spoonful of sour cream or a tiny splash of heavy cream instead Lime makes a great alternative to lemon if you love a sharper citrus note

Serving Ideas

These lobster tails beg for sides that match their special feel I often serve them with buttery garlic bread and a quick tossed salad Grilled asparagus or herbed rice are also fantastic options When serving guests arrange everything on a platter for that restaurant wow effect

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A Touch of History

Grilling shellfish is a centuries old tradition in many coastal regions Lobster tails on an open flame combine that timeless method with bold new flavors The chipotle and adobo nod to Mexican coastal cooking while keeping the classic summer seafood feel

Recipe FAQs

→ How do you butterfly lobster tails for grilling?

To butterfly, slice down the center lengthwise with the shell bottom facing up, exposing the lobster meat for even cooking.

→ What is the purpose of the chipotle butter paste?

The chipotle butter paste adds rich, smoky flavor and keeps the lobster moist during grilling.

→ How do you prevent lobster meat from sticking to the grill?

Brush the grates and lobster generously with the paste and use tongs carefully when flipping to minimize sticking.

→ How do you know when lobster tails are fully cooked?

Lobster tails are ready when the meat turns opaque and an internal temperature of 145°F (63°C) is reached.

→ Why use grilled lemons as a garnish?

Grilled lemons add a caramelized tanginess that enhances the sweetness and richness of the lobster.