Ingredients:

  • 4 (6 oz / 170g) cold-water lobster tails
  • 2 tbsp (30ml) neutral oil (avocado or grapeseed)
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) white pepper
  • ½ cup (115g) unsalted butter, softened
  • 1 medium (20g) Red Fresno chili, finely minced
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (2g) lemon zest
  • 3 cloves (9g) garlic, minced
  • ½ tsp (1g) smoked paprika

Instructions:

  1. Use kitchen shears to cut through the center of the top shell, stopping just before the tail fin.
  2. Gently pry the shell open and lift the lobster meat upward to rest on top of the shell (butterfly style).
  3. Pat the lobster meat completely dry with paper towels.
  4. Lightly brush the meat with neutral oil and season with kosher salt and white pepper.
  5. In a small bowl, whisk together softened butter, minced Fresno chili, lemon juice, lemon zest, minced garlic, and smoked paprika until uniform.
  6. Preheat grill to high heat (approximately 450°F / 230°C) and lightly oil the grates.
  7. Place lobster tails flesh-side down on the grill; sear for 5–6 minutes without moving to develop a mahogany crust.
  8. Flip the tails shell-side down and immediately spoon a generous amount of the LemonRed Fresno Butter onto the seared meat.
  9. Close the grill lid and cook for 3–5 minutes until the internal temperature reaches 135°F-140°F (57°C-60°C).