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HEB Grilled Lobster with Chili Butter

Easy to make romantic dinner for two!

Grilled Lobster with Chili Butter

 

Prep Time: 30 min.    Cook Time: 30 min.

 

Ingredients:

  • 3 lb live lobsters
  • 1 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 4 oz unsalted butter
  • 1 tbsp fresh garlic, minced
  • 1/4 cup(s) Fresno chili peppers, finely chopped
  • 1 1/2 tbsp lemon, juiced

 

Instructions:

  • Bring a large pot of water to a rapid boil (pot must be large enough to hold two 1.5 lb. lobsters).
  • Preheat grill to medium-high (350ºF - 400ºF).
  • Place live lobsters in freezer 10 minutes before cooking them.
  • Plunge lobsters in boiling water, cover and cook 5 minutes. Immediately remove to an ice bath for 2 minutes. Split cooled lobsters in half.
  • Drizzle with olive oil, and season with kosher salt and pepper. Grill, shell side down, about 5 - 7 minutes or until meat is fully opaque and juices are bubbling.
  • Meanwhile, melt 1 stick (4 oz.) butter in a small saucepan until bubbly.
  • Add garlic and chili peppers. Stir-fry until peppers are just soft and garlic is translucent. Whisk in lemon juice and season with salt and pepper to taste.
  • When lobsters are fully cooked, drizzle about 2 tablespoons chili butter over each lobster tail and remove from heat to rest.
  • Crack claws and remove lobster meat to serve with a side of the melted chili butter.

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    For more on lobsters, click here.

     

     

     

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