The mild, sweet flavor of Florida’s spiny lobster is a true treat, the result of millions of years of evolution, so it’s best to enjoy this delicacy from the deep as unadulterated as possible. My go-to preparation method is simple: split the tails, lightly baste them in butter, and grill those bad boys up. With all this said, that butter doesn’t need to be bland; add a pinch of flavor with these two summer favorites, cilantro and cayenne pepper.
Grilled Lobster Tails with Cayenne-Cilantro Butter
In a small saucepan over low heat, add ½ cup (one stick) of softened, unsalted butter. Begin slowly melting butter.
Depending on your preference, add 2 tsp. to 2 tbsp. of ground cayenne pepper to the melting butter—about one third melted. I prefer a spicier flavor, so I usually go for 1 tbsp.
Finely chop 1 to 2 tbsp. of cilantro (the more cayenne pepper, the more cilantro). Add to butter with cayenne pepper. Wait for the butter to partially melt, about one third, then fold in cilantro and cayenne pepper. Be mindful not to burn butter—keep on low, low heat.
Split four lobster tails with kitchen sheers or sharp knife (be careful with the knife, lobster shells are extremely hard). Remove 2 tbsp. worth of melted butter to baste the meat of the lobster tails—take more if needed, ensuring not to cross contaminate butter. Reserve remaining butter for serving lobster, keep warm and melted.
On a pre-heated grill, place lobster tails, shell side down, for about five minutes. Baste with butter, and flip, grilling for one to two minutes—the center of the meat should be just opaque (be sure not to overcook), from 140 to 145 degrees.
Serve with remaining cayenne-cilantro butter and fresh lemon.
For more Florida spiny lobster recipes, click here.