I have such an awesome treat to share with you today! After receiving requests for the grilled lobster recipe my husband made for me on Mother’s Day a couple weeks ago, I knew we needed to make it again and get the process down in writing. These Grilled Lobster Tails with Sriracha Butter are nothing short of awesome!
I love serving these grilled lobster tails alongside a fennel apple salad with pineapple and ginger dressing for a light, vibrant dinner.
My husband is great on the grills, and he knows how much I love seafood. So for the past few years, Blake has been treating me to seafood on the grill each Mother’s Day. The first year he grilled enormous bacon wrapped scallops, and then last year he had me at his mercy with sweet and smoky grilled salmon (even fish naysayers LOVE this!). Another favorite is grilled Caribbean jerk shrimp. And this year he went completely crazy and brought home a couple lobster tails. I’m not gonna lie…I felt absolutely spoiled. What a treat!
So I have now officially called “Seafood on Mother’s Day” a tradition for our family, and have let Blake know this loud and clear. Because he needs to fully comprehend the fact that traditions happen year after year. No fail. Always and forever. (Amen!)
I know that grilling lobster tails intimidates some people. But please know that they are ultra easy to prepare. Blake did everything on Mother’s Day, from purchasing the tails to washing the dishes after we ate, so I really had no idea what was involved with the process. But I got in on this next round and couldn’t believe how easy it is. If this meal didn’t make such a dent in the wallet, I’d be eating it every single week!
These grilled lobster tails make for an incredible meal, perfect for celebrating special occasions. The lobster meat is firm and luscious, with a bit of contrasting char and smoke from the grill. Topped with a sriracha infused butter, it has just a bit of a kick. So nice. It’ll have you thinking about creating your own annual grilled seafood tradition, I’m quite sure of it!
Ingredients
- 2 8-ounce lobster tails (16 ounces total)
- 4 tablespoons salted butter, softened
- 2 tablespoons Sriracha
- 2 teaspoons chopped fresh chives
- 2 fresh lemon wedges
Instructions
- Rinse tails lightly and pat very dry with paper towels. Butterfly the tails by cutting lengthwise through the centers of the hard top shells and about half-way through the top of the meat with a kitchen shears. With your fingers, press shell halves of tails apart. If you see a dark line running down the center of the meat, that is the digestive tract (it may already be completely removed or only partially removed). To fully remove it, simply grasp it with a paper towel, pull it out and discard. Insert a metal skewer down through the entire length of the lobster tail, so the tail stays straight and doesn’t curl up on the grill.
- In a small bowl, stir butter and sriracha until well combined.
- Heat grill to medium-high, about 475°F. Clean the grill grates, then brush them liberally with oil.
- Spread 1 tablespoon prepared sriracha butter over the meat of each lobster tail. Place tails on the grill, meat side down on the grates, for 4-5 minutes. The lobster shells should turn bright orange in color. Flip tails over and spoon another teaspoon of sriracha butter onto the meat of each tail. Grill for 3-4 minutes more, or just until lobster meat is opaque. Do not overcook or the lobster meat will be dry. Remove tails from grill and let sit for a couple minutes before serving.
- To serve, sprinkle with fresh chives. Offer lemon wedges for squeezing over the tails and additional reserved sriracha butter.
Your lobster tail photo is being used here https://mailchi.mp/27bca1e47fb0/sweet-office-space-deals-2964473
Hmmmmm…thank you for letting me know!
Hi Brenda –
We tried your Grilled Margarita Shrimp Kebabs recipe for dinner tonight and really enjoyed it. Including the 2 teaspoons of tequila … from a bottle which had about 30 years of dust on it!! None of us actually drink the stuff, but now I have use for it!! Thanks for a lovely and fun recipe. Also saw your lobster with Sriracha butter recipe, so will be giving that a try soon too! Thanks again – El
Too funny – glad you finally found a use for that tequila!!! :)
OMG, these look incredible!
Thanks, Anita!
Grilled lobstah makes me swoon.
This is so not going to happen at my house. Lobster tails just aren’t that easily gotten here in my town. Once in a while it happens. I would have thought I had entered the gates of food heaven, if this showed up even on a restaurant menu. Sigh.
Yummmmoooo!
Lobster tails never looked better!
Lobster tails is my favourite but haven’t grilled them before. I’ll try it ;-)
Ah-mazingly delicious!
These look incredible, Brenda!
OMG, this looks and sounds wonderful. What a great tradition your husband has started – you deserve to be spoiled with lobster!
These lobster tails look amazing Brenda (and Blake too)! Maybe I should visit you again on Mother’s Day???? Happy Birthday dear daughter.
Happy Birthday and keep sending the great recipes and your life’s little diary! It gives me a kick without even drinking a Mt. Dew!!!!
It is so wonderful to have this recipe on Fifteen Spatulas today. Thank you Brenda! And happy birthday!!!!!
You had me at sriracha butter! Pinned!
I love lobster tails but haven’t grilled them before. Great idea. I love that sriracha butter!
This looks so delicious…what a fabulous idea! Love it…thanks for sharing!
Sriracha Butter? OH MY! Hopping over to Joanne’s now!
Well, hello summer! These look absolutely spectacular!
Oh my gosh!! These are my favorite and they look incredible!!! Headed for the recipe now!