grade
Find a Store
place
phone
Contact Us
Retailers
Order Online
Sell Blue Rhino
Commercial
place
Propane Finder
Home Delivery
Order Now
FAQs
Propane Info
Why Blue Rhino
How Blue Rhino Works
FAQs
Email Reminders
Grilling
Tips and Techniques
Recipes
About
Blue Rhino
Careers
Rhino Feed
Ferrellgas
Rhino Gear
Shop
menu
search
place
Propane
Finder
clear
clear
search
search
clear
search
Looking for propane?
Find It Here
Home
Grilling
Recipes
Fish & Seafood
East Coast/West Coast Grilled Lobster Tail with Baja Butter
East Coast/West Coast Grilled Lobster Tail with Baja Butter
Courtesy of Bull Outdoor Products
Makes
4 servings
Prep Time
10 - 20 minutes
Cook Time
10 - 30 minutes
print
Print Recipe
Ingredients:
4 Maine lobster tails, about 12- to 16-ounces each
Olive oil, for grilling
Sea salt
Finely ground black pepper
Limes, for serving
For Baja butter:
1/2 lb Unsalted butter
1 Clove garlic minced
1 Fresno chile, seeded and minced
Grated zest from 2 limes
Grated zest from 1 lemon
Juice from 1 lime
Directions:
Prep the Lobster Tails:
Thaw lobster tails (if frozen) thoroughly in the refrigerator.
Using poultry shears or heavy-duty scissors, cut down the back of the shell leaving the fan tail intact.
Do NOT cut through the meat or the soft undershell.
Pull open the tail and insert your finger between the meat and the shell and gently pull the tail meat up in one piece.
Rest or "piggyback" the meat on top of the shell.
Grill:
Brush the tails with olive oil and season with sea salt and ground black pepper.
Place tails in the refrigerator and cover with plastic wrap until ready to grill.
Preheat the grill to medium heat.
Brush the cooking grates with olive oil before cooking.
On the side burner, melt the butter in a small saucepan.
Add minced garlic and chile and cook until fragrant and the foaming subsides.
Remove from heat and stir in the citrus zest and lime juice.
Set aside until ready to serve.
Carefully lay the lobster on the grill meat side down and cook undisturbed for 3 minutes or until marked. Use tongs and a spatula to lift from the fan tail end to flip over.
Baste the tails with some of the melted butter.
Cover grill and cook for about 15 minutes until the meat is opaque and the shells are bright red or the internal temperature registers 140°F to 145°F.
If you are not accustomed to cooking lobster, use a digital probe or instant read thermometer.
Serve lobster immediately with Baja butter and some limes for squeezing.
More Recipes
The Other Burger
keyboard_arrow_right
View Recipe
Vietnamese Pulled Pork Lettuce Wraps
keyboard_arrow_right
Recipe and Photo Courtesy of Pork Checkoff
View Recipe
Valentine's Day Meat Lovers' Pizza
keyboard_arrow_right
Courtesy of Bull Outdoor Products
View Recipe
Search All Propane
Locations
keyboard_arrow_right
Become a
Retailer
keyboard_arrow_right