Description
A simple yet elegant recipe for grilled lobster with a smoky chipotle flavor, perfect for summer cookouts or special occasions.
Ingredients
- 3 Lobsters (split in half & cleaned)
- 1.5 tbsp Smoked Chipotle Mezcal Seasoning
- 1 cup Gruyere Cheese (grated)
- Lemons (sliced for garnish)
- Parsley (chopped for garnish)
- 1.5 tbsp White Wine
- 1 tbsp Garlic (minced)
- 1 tbsp Shallots (minced)
- 1 stick Unsalted Butter
- 1 tsp Hot Sauce
- ½ tsp Tarragon (chopped)
Instructions
- Lather the lobster halves with canola oil and season with chipotle mezcal seasoning. Marinate in the fridge.
- Preheat your Cowboy Charcoal for direct grilling at medium temperature (about 350°F).
- Place a cast iron skillet over the coals to preheat for one minute. Add minced shallots and garlic, sautéing until golden brown (about 2-3 minutes).
- Pour in the white wine to deglaze, simmering for one minute. Add the unsalted butter and hot sauce, melting together.
- Mix in the chopped tarragon and simmer for one additional minute before removing from heat.
- Grab the lobster tails and place them flesh side down on the grill. Grill for 2-3 minutes before flipping.
- Spoon the garlic butter mixture over each lobster tail and top with grated Gruyere cheese. Cover to melt the cheese (about 2-3 minutes).
- Remove from the grill, let cool slightly, and garnish with chopped parsley and lemon slices before serving.
Notes
Ensure the lobsters are fresh for best results. Use a meat thermometer to check for doneness — the internal temperature should reach 145°F.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American